Cherry and Lemon-Ricotta Gratin

This rustic dessert is served in a skillet for a homey presentation. Use cherry or raspberry liqueur if crème de cassis is not available.

Yield: 8 servings

Ingredients

• 1  tablespoon  grated lemon rind
• 1  (15-ounce) carton part-skim ricotta cheese
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  crème de cassis (black currant–flavored liqueur)
• 1/4  teaspoon  black pepper
• 6  tablespoons  sugar, divided
• 1 1/2  pounds  sweet cherries, pitted
• 1/8  teaspoon  salt
• 2  large egg whites
• 3  tablespoons  sliced almonds, toasted

Preparation

1. Combine rind and ricotta in a medium bowl; set aside.

2. Combine juice, liqueur, and pepper in a small bowl. Sprinkle 3 tablespoons sugar evenly in a 12-inch ovenproof skillet over medium-high heat; cook 2 minutes or until sugar starts to melt. Add cherries to pan; cook 2 minutes without stirring. Pour cassis mixture over cherries; cook 2 minutes or until mixture thickens.

3. Preheat broiler.

4. Combine remaining 3 tablespoons sugar, salt, and egg whites in the top of a double boiler; place over simmering water. Cook 2 minutes or until a thermometer registers 140°, stirring constantly with a whisk. Remove from heat; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into ricotta mixture until blended; fold in remaining egg white mixture. Spoon ricotta mixture evenly over cherries using 1/4-cup measure. Broil 3 minutes or until topping is browned. Top evenly with almonds.

Nutritional Information

Calories:

194

Fat:

6.2g (sat 2.9g,mono 2.2g,poly 0.7g)

Protein:

8.5g

Carbohydrate:

27.7g

Fiber:

2.3g

Cholesterol:

16mg

Iron:

0.7mg

Sodium:

117mg

Calcium:

165mg