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Cherry and Lemon-Ricotta Gratin

Yield 8 servings
This rustic dessert is served in a skillet for a homey presentation. Use cherry or raspberry liqueur if crème de cassis is not available.

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

Nutrition Information

  • calories 194
  • fat 6.2 g
  • satfat 2.9 g
  • monofat 2.2 g
  • polyfat 0.7 g
  • protein 8.5 g
  • carbohydrate 27.7 g
  • fiber 2.3 g
  • cholesterol 16 mg
  • iron 0.7 mg
  • sodium 117 mg
  • calcium 165 mg

How to Make It

  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.