Perfect Ricotta Soufflé (aka “Bird’s Milk”)


Believe it or not but I have created a perfect dessert. It took me a few attempts to come to excellence, and now I’m ready to share with you this recipe for a delicious, low-calorie and healthy ricotta soufflé. My hubby, who absolutely fell in love with this soufflé at first bite, calls this dessert the “Bird’s Milk” after his favorite soufflé cake made in Russia. Guess what he ordered for a special dessert for Valentine’s Day? :)


So you got the idea of how much I admire this soufflé. Besides having a divine taste, this cake is so good for you! Just look at the ingredient list – you won’t find anything unhealthy in there.

One serving contains only 120 calories – like a glass of reduced fat milk! Also, the dessert is very low in fat,  full of fiber, calcium, and vitamin A. My advice to you: make this ricotta soufflé in the evening, leave it in the fridge overnight and in the morning replace your usual boring breakfast with two (or better three!) pieces of “Bird’s Milk”. Starting your day with a guilt-free dessert – what else can you wish for ?;)


For crust:
Dried apricots – 2/3 cup
Cereal – 1 cup*
For filling:
Ricotta cheese, fat free – 1 cup
Milk – 1 cup**
Truvia baking blend – 3 tbsp***
Agar-agar powder – 1 tsp
Vanilla extract – 1 tsp

* Use your favorite cereal or granola. I use Kashi Golean by Kellogg as it’s packed with fiber and protein and low in sugar.
** Feel free to use your favorite milk instead.
*** This is my favorite sweetener for now – it’s sweeter than a regular sugar and it doesn’t taste like stevia. If you are not into stevia, use your favorite sweetener instead.


1. Make a crust: grind cereal into a powder. Set aside 2 tbsp – you will use them for decoration. Add apricots to the cereal and blend well. Pour the mixture into a prepared pie pan (I used a 6×4 -inch cake pan), and smash down VERY firmly with your hands. (Be sure to press down VERY hard, otherwise your crust will be crumbly.)
2. Combine ricotta, truvia blend (or sugar) and vanilla extract in a blender or food processor. Blend until super-smooth.
3. Bring milk mixed with the agar powder to a simmer. Cook, stirring frequently, until agar is completely dissolved and the mixture becomes dense.
4. Add the milk-agar mixture to ricotta and mix everything well. Pour the filling over the crust, cover the pan with plastic wrap or foil and chill in a fridge for at least 30 minutes.
5. When serving, sprinkle with the reserved crushed cereal (see step 1).


Basic information:
▪ Prep time: 15 min
▪ Total time: 45 min (including half an hour for chilling in the fridge)
▪ Serves: 6
▪ WW (Weight Watchers PointPlus) points = 3


bird_milk_cake _recipe

Are you making any special desserts for this Valentine’s Day?


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