Baked Strawberries with Sweet Ricotta Cream

[ButterSticks]

If you can't find very sweet strawberries, substitute 1 cup of puréed fresh raspberries or blackberries in their place and sweeten to taste.


Ingredients
2 cups strawberries, very sweet, sliced
1/4 cup sugar substitute, divided
2 sprays cooking spray
4 large egg white(s)
1 tsp fresh lemon juice
1/2 cup fat-free ricotta cheese
1/4 cup blueberries

Instructions
Preheat oven to 375°F.
Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.
Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.
Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently fold strawberry puree into egg whites; spoon into prepared soufflé dishes. Place dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.
Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.