Recipe With Ricotta Cheese And Blueberries

Beat white sugar butter and lemon zest together using an electric mixer in a mixing bowl until light and fluffy.

Recipe with ricotta cheese and blueberries. Fold in the blueberries then fill 9 muffin paper cups 3 4 of the way full or your favorite muffin pan or silicone muffin cups. Preheat the oven to 350 f. Sprinkle blueberries over the batter.

Divide the mixture between two ramekins or small bowls. Top with the remaining blueberries. Make the streusel topping by grating the cold butter over the flour and sugar mixture.

Beat in ricotta cheese followed by egg lemon juice and vanilla extract. How to make it. Fold in the blueberries then fill muffin cups three quarters of the way full.

In a medium bowl stir together 2 beaten eggs ricotta cheese 1 3 cup of sugar and vanilla extract. Step 3 combine flour baking powder baking soda and salt together in a separate bowl. Mix the ricotta with the cinnamon and half the honey in a bowl.

Using a spatula fold the two together until incorporated. Use a spatula stir the liquid ingredients into the dry ingredients. 1 container 12 oz part skim ricotta drained 2 packages 8 oz each light cream cheese softened 3 4 cup 2 tbsp sugar grated zest and juice of 1 lemon 3 eggs 1 bag 16 oz frozen blueberries.

Whisk together the ricotta oil milk egg and vanilla. Gently stir in most of the blueberries. Be careful not to over mix.