Polenta Cakes with Champagne Berries
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Polenta Cakes with Champagne Berries
Polenta Cakes with Champagne Berries
1/2 cup butter, softened
1 cup + 1 tbsp. sugar, divided
3 eggs, separated
1/2 cup part skim ricotta cheese
1 tbsp. lemon juice
1 tsp. finely grated lemon zest
1 tsp. almond extract
1/3 cup flour
1/3 cup Bob's Red Mill Almond Meal
1/3 cup Instant Polenta Valsugana
1/2 tsp. baking soda
2 cups fresh berries
1 cup champagne or sparkling wine
Fresh mint leaves

Prep: 30 minutes, Cook: 30 minutes, Serves: 6

1. Preheat oven to 350°F and butter six 1-cup ramekins.

2. Beat 1 cup sugar and butter in a medium bowl until light and fluffy. Beat in ricotta cheese, then add egg yolks one at a time, beating well after each addition; stir in lemon juice, zest and extract.

3. Stir together dry ingredients in a small bowl, then stir into butter mixture.

4. Beat egg whites until soft peaks form. Add remaining tbsp. sugar and beat until glossy and stiff. Stir 1/3 of egg whites into batter, then gently fold in the rest. Spoon into ramekins and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool to warm, then invert onto 6 dessert plates.

5. While cakes are baking, marinate berries in champagne. Using a slotted spoon, top warm cakes with berries and garnish with mint leaves.  

Nutritional Information:
458 calories, 8 g protein, 23 g total fat (12 g sat.), 50 g carbohydrate, 4 g fiber, 40 g sugar, 140 mg cholesterol, 169 mg sodium, 12 points plus