Fruit Soufflé

Prepare four individual ramekins

Cut a strip of parchment paper

with two fingers' width and wrap it around the ramekins with crepe tape

Set aside

Peel the banana and kiwi and cut them into cubes

Cut six strawberries into slices and distribute the fruit evenly

in the prepared forms

Beat the egg whites until stiff peaks form and using a hand mixer, gradually incorporate the gelatin dessert powder

Add the ricotta cheese, non-stick cooking spray, and beat for one minute

Set aside

Blend the remaining strawberries in a blender with cream cheese and pour into the ramekins with fruit

Refrigerate for three hours

When serving, remove the parchment paper strips from the soufflés and let them sit at room temperature for an hour.