Ricotta moulds with berries

Line four ramekins or heart-shaped mould with dampened muslin.
Beat the ricotta, cream cheese, sour cream and 20 ml icing sugar until well mixed.
Beat the egg white until stiff peaks form and fold carefully into the cheese mixture with a metal spoon.
Fill the prepared moulds with the cheese mixture.
Fold the muslin over to cover the top and press lightly.
Refrigerate on a tray for at least six hours, preferably overnight.
Purée half the berries with the rest of the icing sugar in a food processor until smooth. Strain.
Unmould the ramekins or moulds onto plates and place a few berries beside each.
Drizzle with the berry purée and dust with a little icing sugar.
Nutrition per serving: Protein 6 g; fat 8 g; carbohydrate 10 g; fibre 1,5 g; cholesterol 29 mg; 570 kilojoules (135 calories).