Ricotta Pots With Blueberries Recipes
BAKED RICOTTA WITH BLUEBERRIES
Baked Ricotta with Blueberries - a delicious, nutritious breakfast for back to school.
Provided by by Deanna Segrave-Daly, RD
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat together ricotta, eggs, flour, 2 tablespoons sugar and ¼ teaspoon nutmeg. Spoon into either a medium sized baking pan coated with cooking spray or four ramekins coated with cooking spray. Bake for 35 - 40 minutes (for ramekins) or 45 minutes (for baking pan.) Remove from oven and cool on racks.
- To make blueberry topping, in a saucepan over medium heat, add 1 cup blueberries, ginger, sugar, water, lemon zest, lemon juice and nutmeg. Stir and heat until boiling; then reduce heat to medium and let cook 10 - 15 minutes until sauce is a bit thick. Add remaining ½ cup blueberries, stir and remove from heat. Let cool slightly.
- To serve, spoon ¼ cup blueberry topping over each ramekin or each serving of ricotta.
RICOTTA POTS WITH BLUEBERRIES
Ricotta is eaten for breakfast in Italy and also works well as a snack. Cinnamon adds sweetness without sugar and blueberries are a relatively low-sugar fruit. Honey tastes sweeter than sugar and you need just a spoonful. Briefly dip your teaspoon in very hot water to help it slip off easily. Each serving provides 211 kcal, 10g protein, 16.5g carbohydrates (of which 16.5g sugars), 11g fat (of which 7g saturates), 2g fibre and 0.3g salt.
Provided by Hattie Ellis
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 4
Steps:
- Mix the ricotta with the cinnamon and half the honey in a bowl. Gently stir in most of the blueberries. Divide the mixture between two ramekins or small bowls.
- Top with the remaining blueberries and keep in the fridge, covered, until ready to eat. Drizzle over the remaining honey just before serving.
Nutrition Facts : Calories 211kcal, Carbohydrate 16.5g, Fat 11g, Fiber 2g, Protein 10g, SaturatedFat 7g, Sugar 16.5g
BLUEBERRY RICOTTA SQUARES
A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
Provided by AuntieJ
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
- In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
- Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 21.9 g, Cholesterol 35.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 43.6 mg, Sugar 15.2 g
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