Blueberry Ricotta Cheese Honey Cakes with Blueberry Sauce and Sweet Cream
Kathi Looney
Ingredients:
I cup of Mood's blueberries, tossed in 2 Tbs of flour
1 generous cup of ricotta cheese
2 egg whites, beaten
4 Tbs of honey
A few drops of vanilla
Fresh mint leaves {optional}
1. Preheat oven to 350 F
2. Place ricotta chesse in a bowl and break it up
3. Add the beaten egg, honey, and vanilla
4. Mix thoroughly until well combined
5. Gently fold in blueberries
6. Lightly grease 4 ramekins, fill with batter
7. Bake for 20 minutes or until cakes are risen and golden, cool
8. Serve with Blueberry Sauce and Sweet Cream
9. Decorate with a few fresh berries and mint leaves if desired
Blueberry Sauce and Sweet Cream
Ingredients:
1 1/2 cups of Mood's blueberries
1/4 cup of sugar
1/2 tsp of cinnamon
1/4 tsp of nutmeg
1. Place all ingredients in a saucepan
2. Bring to a boil
3. Reduce heat and simmer for 5 minutes
4. Serve warm or chilled
5. Whisk 1 pint of heavy cream with a few Tbs of sugar {to taste}, to thicken
4 Servings