BLUEBERRY RICOTTA SQUARES
Make and share this Blueberry Ricotta Squares recipe from Food.com.
Provided by ChefRaylene
Categories Dessert
Time 1h30m
Yield 16 squares
Number Of Ingredients 13
Steps:
- In small bowl, combine flour 3/4 sugar, baking powder and salt.
- Add milk, shortening 1 egg and 1/2 tsp vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute.
- Pour batter into greased 9x9x2" baking pan; spread evenly.
- Spread blueberries over batter.
- In medium bowl lightly beat 2 eggs with fork and add ricotta cheese, 1/3 c sugar and 1/4 tsp vanilla, beat until combined.
- Spoon ricotta mixture over blueberries and spread evenly.
- Bake at 350°F for 55-60 minutes, cool. 8. Cut into 16 squares.
- Note: You can use fresh or frozen blueberries, if you use frozen, partially thaw before using.
Nutrition Facts : Calories 168.1, Fat 6.9, SaturatedFat 2.8, Cholesterol 50.2, Sodium 96.8, Carbohydrate 22.5, Fiber 0.5, Sugar 15.1, Protein 4.4
RICH BLUEBERRY RICOTTA CHEESE BARS!
Make and share this Rich BlueBerry Ricotta Cheese Bars! recipe from Food.com.
Provided by OceanIvy
Categories Bar Cookie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350.
- Grease a 9x9 baking pan.
- In bowl,combine flour,1/2 cup of the sugar,baking powder,& salt.
- Add half and half,butter,1 beaten egg,and 1 tsp of vanilla extract.
- Spoon the batter evenly into pan.
- Then sprinkle blueberries over the batter.
- Combine the remaining beaten eggs, ricotta,& the 1/2 cup sugar,cornstarch,vanilla.
- Blend well.
- Spoon evenly over berries.
- Bake 55-60 minutes or until knife in middle comes out clean.
- Let cool well before cutting into bars.
BLUEBERRY PIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
BLUEBERRY SQUARES
A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!
Provided by Janet
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h15m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
- Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
- Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
- Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
- Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 22.7 g, Fat 5.2 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 136 mg, Sugar 8.9 g
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