Ricotta Strawberry Breakfast Cakes

Like a lot of other food bloggers out there, I am a little cookbook crazy. I read them like I read novels or other works of fiction. Almost every food writer has a story to tell about the food they make, and I always learn something new. I don’t own very many cookbooks though, I make best use of my local library for the purpose. This weekend I got quite a few books from the library, one of them being the Vegetarian Times Complete Cookbook. As I was flipping through the pages, one of the recipes that stood out was the ‘Ricotta Strawberry Breakfast Cakes’. I decided to make them for brunch today, and I did have strawberries on hand. I made a quick stop at the grocery store and got a small tub of ricotta, and started the adventure.


2 large eggs

1 cup low fat ricotta cheese

1/2 cup confectioners sugar

2 tablespoons cornstarch

1 teaspoon lemon extract

1 cup fresh sliced strawberries plus extra for garnish


Preheat the oven to 400F. Spray four 3/4 cup glass baking cups with nonstick cooking spray, and set aside. Beat the eggs in a bowl until foamy. Sitr in the ricotta cheese, sugar, cornstarch and lemon extract, and blend well. Stir in the strawberries, taking care not to crush. Fill each cup about two-thirds full. Bake for about 20 minutes, or until the tops are lightly browned. Remove from the oven, and serve hot with extra strawberries and the toppings of your choice.

VT suggests you accent the cakes with a fruit or maple syrup and a sprinkling of confectioners sugar. And to accompany the, a bowl of strawberries lightly dusted with confectioners sugar, and to drink chilled raspberry or other fruit juice and hot green tea.

I topped the ricotta cakes with the remaining strawberries(actually a lot of them) and sprinkled them with sugar. I served it with toast, cran-grape juice cocktail and hot coffee.

Verdict: I liked the breakfast cakes, because the lemon extract gave them a good punch, and the strawberries were almost syrupy when baked. They were light and refreshing. However, they were not cakey at all..they were creamy almost, I think I pulled them out a little too soon, I should have baked them for a little while more. My husband didn’t like them at all, he said it was more like cake batter than cake. I also had trouble getting them out of the ramekins, even though I had sprayed them. More spraying is recommended for next time. But all in all, I think its a healthful breakfast, with a good amount of protein and vitamin C from the strawberries.

This is my entry to the weekly Bake-off event hosted by VersatileKitchen.

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