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Cherry and Lemon-Ricotta Gratin

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.

Cooking Light JUNE 2009

  • Yield: 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 6.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.5g
  • Carbohydrate: 27.7g
  • Fiber: 2.3g
  • Cholesterol: 16mg
  • Iron: 0.7mg
  • Sodium: 117mg
  • Calcium: 165mg