Baked Ricotta with Blueberries

Baked Ricotta with Blueberries

Today I’m guest posting at Frugal Antics of a Harried Homemaker where “delicious doesn’t have to be expensive” (love that tagline!) Kristen is the host of the monthly Improv Challenge, which pairs up two foods and challenges bloggers to create unique recipes that are shared on the third Thursday of each month.

7.3.14 – UPDATE – Kristen’s new blog is Just Me, Gluten Free so our guest post on her former blog no longer exists but not to worry -it’s now posted here complete with recipe – enjoy! ~Deanna

Since summer vacation is already over for many kids, here’s a great “back to school, back to routine” breakfast idea that goes beyond your basic bowl of cereal. It’s a simple baked ricotta recipe that I tweaked from Mark Furstenberg, bread baking guru and chef, from a recipe demo he did at the Culinary Institute of America a few years back.

I cut back on some of the calories, added in some whole wheat flour and fruit to up the nutrition a bit but without sacrificing taste. It’s a great comfort dish that I sometimes eat for dessert, too.

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Baked Ricotta with Blueberries

Baked Ricotta with Blueberries

Baked Ricotta with Blueberries – a delicious, nutritious breakfast for back to school.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings. 1x

Ingredients

Scale

For the ricotta:

  • 1 pound skim milk ricotta cheese
  • 2 eggs, lightly beaten
  • ¼ cup white whole wheat flour
  • 2 tablespoons sugar
  • ¼ teaspoon freshly grated nutmeg

For the topping:

  • 1 ½ cups fresh blueberries
  • ½-inch piece of ginger, peeled and minced
  • 1 tablespoon sugar
  • 1 tablespoon water
  • Zest from half of a small lemon
  • Juice from half of a small lemon
  • ¼ teaspoon freshly grated nutmeg

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. To serve, spoon ¼ cup blueberry topping over each ramekin or each serving of ricotta.

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Baked Ricotta with Blueberries

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