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.


8 servings

Recipe from

Cooking Light

Nutritional 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


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


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.