Creamy Blueberry Coconut Ricotta Bowl Recipes

BLUEBERRY RICOTTA BLINTZES

Steps:

• 1. For blintzes: Combine flour, milk, 1/4 cup water, egg, Truvia® natural sweetener, and salt in a blender until smooth. Scrape down the sides; add the 2 tablespoons melted butter and pulse to combined. Set aside for at least 30 minutes.
• 2. For filling: Beat the ricotta and cream cheese in a medium bowl with an electric mixer until combined. Add the egg, Truvia® natural sweetener and lemon zest and beat until smooth.
• 3. Heat an 8-inch nonstick skillet over medium heat until a drop of water bounces briefly on the surface before evaporating. Quickly pour 2 tablespoons of batter into the center of the pan and swirl to coat the bottom and make a thin pancake. Cook until the bottom is golden, about 1 minute. Transfer to parchment or wax paper to cool. Continue with the remaining batter, stacking blintzes as they cool.
• 4. Preheat the oven to 350 degrees F. Spoon 2 tablespoons cheese filling on the lower third of the lighter side of the blintz, fold the sides over the filling and then fold in the bottom, rolling up into a tight package. Place blintz, seam side down, on a baking sheet. Repeat with the remaining pancakes and filling. Bake until puffed and heated through, about 20 minutes.
• 5. Meanwhile, stir together 1 cup blueberries, 1/8 cup water and Truvia® natural sweetener in a medium saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until thickened and saucy, about 5 minutes. Stir in remaining 1/2 cup blueberries and lemon juice. Serve blintzes warm with the blueberry compote.

CREAMY BLUEBERRY COCONUT RICOTTA BOWL

Steps:

• Combine ricotta cheese and coconut milk in a bowl. Drizzle on honey and sprinkle with almonds and coconut. Top with blueberries.

CREAMY BLUEBERRY COCONUT RICOTTA BOWL

Steps:

• Combine ricotta cheese and coconut milk in a bowl. Drizzle on honey and sprinkle with almonds and coconut. Top with blueberries.

CREAMY BLUEBERRY COCONUT RICOTTA BOWL

Steps:

• Combine ricotta cheese and coconut milk in a bowl. Drizzle on honey and sprinkle with almonds and coconut. Top with blueberries.

CREAMY BLUEBERRY COCONUT RICOTTA BOWL

Steps:

• Combine ricotta cheese and coconut milk in a bowl. Drizzle on honey and sprinkle with almonds and coconut. Top with blueberries.

CREAMY BLUEBERRY COCONUT RICOTTA BOWL

Steps:

• Combine ricotta cheese and coconut milk in a bowl. Drizzle on honey and sprinkle with almonds and coconut. Top with blueberries.

COCONUT-RICOTTA BALLS

Steps:

• In a large nonstick skillet, heat ricotta cheese over medium-low heat; cook 20-25 minutes or until reduced by almost half, stirring occasionally. Transfer to a small bowl; cool 5 minutes., Stir in coconut, sugar, cashews, chopped almonds and cardamom. Shape mixture into 1-1/2-in. balls; press one whole almond into each ball. Store between layers of waxed paper in an airtight container in the refrigerator.

CREAMY BLUEBERRY COCONUT RICOTTA BOWL

Steps:

• Combine ricotta cheese and coconut milk in a bowl.
• Drizzle on honey and sprinkle with almonds and coconut.
• Top with blueberries.