Ricotta cheese desserts have been around the low carb world forever. Honestly, I am not always a huge fan of the texture of ricotta. Great for lasagna, yes. This I had in my Chicken Zucchini Patties from the July Diner News. It gave those a nice texture. I had half a tub leftover. That is where this recipe comes in. It is nice. Kind of like a muffin; a little like a custard; a tad like a cobbler. If you like any of those, you should like this! Gotta say, it is so simple!
Lemon Blueberry Ricotta Cups
1 cup ricotta cheese
1/8 cup Master Mix Baking Blend #2 (or #1)
2 tbsp erythritol / stevia blend
1/4 tsp lemon flavoring (I use Simply Organic Lemon Flavoring)
1/2 cup blueberries
In a medium bowl, combine ricotta, egg, Master Mix Baking Blend, sweetener, and lemon flavoring. Divide berries among 2-3 ramekins, reserving several berries for each cup. Spoon the batter over the berries and smooth the top with back of a spoon. Push a few berries in the top of each. Bake at 325 degrees for approximately 20 - 25 minutes, or until berries have burst and top is set.
Serves 3: 199 calories 6 net g carb (8 full)
Serves 2: 300 calories 9 net g carb
I got three ramekins from this recipe. If yours are larger, you may get only two. Don't fill the cups to the top, as the batter will puff quite a bit in baking. It will deflate as it cools. That's how I got that beautiful overflow on the cup. I like it, but be sure to have a piece of foil or parchment paper to catch the drips.
This recipe is good warm, room temperature or chilled. My breakfast version was slightly warm. Dessert tomorrow will be chilled.
I love blueberries. They are art all in themselves. Look at the lovely colors bursting forth. Beautiful, citrusy and that berry flavor that just pops through the creaminess. Don't rush through this one. Enjoy your food!
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