Name: Baked Ricotta with Blueberries
Ingredients: 1 pound skim milk ricotta cheese; 2 eggs, lightly beaten; ¼ cup white whole wheat flour; 2 tablespoons sugar; ¼ teaspoon freshly grated nutmeg; 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

Description

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

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

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Instructions

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.