If you’re looking for a tasty, easy dessert to serve at your next dinner party, look no further than this deliciously sweet-but-not-too-sweet treat. The salt in the ricotta offers a beautiful balance for the sweet fruit, resulting in a perfectly-flavored finish to your meal.  This dish is also great because it’s equally yummy if you serve it warm or chilled, making it an easy dish to bring to share at a potluck.

The original recipe that I used called for blueberries, but it’s equally amazing with raspberries or strawberries like the perfectly plump ones that are available right now from Yerena Farms at the MCM.

Lemon-Ricotta Soufflé with Raspberries

1/2 cup sugar, preferably organic washed cane sugar

6 large eggs (grab some fresh, local eggs from Tomatero Farm if you can!)

grated zest of one lemon

1 pound whole-milk ricotta cheese (If I can find it, I like to use a fresh farmer’s cheese instead)

1 pint raspberries (if you substitute strawberries, be sure to cut them up into 1-inch pieces)

• Preheat the oven to 375 degrees F.  Butter a 9-inch pie plate or baking dish.  Set aside 1 tablespoon of the sugar.
• In a medium bowl, whisk together the eggs, remaining 7 tablespoons of sugar, and lemon zest.  Add the ricotta and whisk until smooth.
• Pour the mixture into the pie plate and bake for 15 minutes in the lower third of the oven.  Top with blueberries, sprinkle with the last tablespoon of sugar, and bake until just set, about 15 minutes more.  Serve warm or chilled.
• Enjoy!!

Recipe adapted from Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour