Ricotta Custards With Cherry Sauce Food

RICOTTA CUSTARDS WITH CHERRY SAUCE

Steps:

• Preheat oven to 375'degrees.
• Coat 4 1 cup baking cups with nonstick cooking spray.
• In food processor combine ricotta cheese, milk, eggs, egg whites, lemon juice, vanilla, bread and brown sugar.
• Whirl til smooth.
• Pour into prepared dishes.
• Place dishes in baking dish filled with 1 inch simmering water.
• Bake 40-45 minutes til knife inserted in center comes out clean.
• Remove from oven, cool and then chill.
• Cherry Sauce: In small sauce pan combine cherries, preserves, lemon juice; mix cornstarch with water and add to cherries bring to a boil cook for 1 minute.
• Cool and chill.
• Serve over custard.

RICOTTA PANCAKES WITH BROWN SUGAR-CHERRY SAUCE

Steps:

• For sauce:
• Whisk 1/4 cup water and cornstarch in small bowl. Melt butter in medium nonstick skillet over medium heat. Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolves. Increase heat to medium-high; add cornstarch mixture and stir until mixture boils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute. Remove from heat; stir in lemon juice.
• For pancakes:
• Whisk flour, sugar, baking powder, and salt in small bowl. Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute. Reduce mixer speed to low; add flour mixture alternately with milk in 2 additions each, beating just until blended and scraping down sides of bowl as needed.
• Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry. Fold 1/4 of whites into ricotta mixture to lighten, then fold in remaining whites in 3 more additions.
• Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil. Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round. Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes. Turn pancakes over and cook until golden brown on bottoms, about 2 minutes.
• Transfer pancakes to plates. Top with cherry sauce and yogurt, if desired, and serve.