Baked Ricotta Pies with Blueberry Coulis | 4 Ingredients

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Baked Ricotta Pies with Blueberry Coulis

Serves 4 serves


  • 2 egg whites
  • 4 tablespoons honey
  • 250g reduced-fat ricotta cheese
  • 1 cup frozen blueberries thawed


  • Preheat the oven to 180°C.
  • Beat the egg whites until stiff peaks form.
  • Add 3 tablespoons of honey and the ricotta cheese and mix to combine.
  • Using a ½-cup measure, spoon the mixture into 6 cups of a silicone (or other nonstick) muffin tray.
  • Bake for 15 minutes or until the little pies rise and are golden.
  • Meanwhile, in a small saucepan, heat the berries and 1 tablespoon water over low heat until the berries are softened
  • Stir in remaining honey and simmer for 5 to 6 minutes or until syrupy.
  • Serve the pies drizzled with the ‘oh so yummy’ blueberry coulis!

Recipe Notes

This also works pouring the mixture into a 20cm paper-lined cake tin, bake for 30 to 40 minutes or until the pie rises and is golden. Simply slice into wedges to serve.
Nutrition Facts
Baked Ricotta Pies with Blueberry Coulis
Amount Per Serving
Calories 133.6 Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 2.2g14%
Sodium 140.8mg6%
Carbohydrates 26.4g9%
Fibre 0.7g3%
Kilojoules 667.3kJ8%
* Percentage based on 2000 calorie diet daily value.

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Kim McCosker


I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx

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