Baked Ricotta with Lemon & Blueberries
Both gently sweet and savoury, this baked fluffy ricotta with blueberries and lemon makes a delicious, protein-rich breakfast, snack or dessert
Servings 4
Calories
Ingredients
- 2 cups ricotta cheese
- 1/4 cup gluten-free flour blend
- 3 Tbsp honey
- 1 tsp pure vanilla extract
- 2 Tbsp lemon juice and lemon rind
- 1/2 cup blueberries
Instructions
- Preheat oven to 375F
- Combine all ingredients in one bowl: ricotta cheese, egg, gluten-free flour blend, lemon juice, honey, and vanilla
- Transfer the ricotta mixture to an oven-safe dish or 4 ramekins and gently swirl in 1/2 cup of fresh or frozen blueberries. Top with lemon rind and bake for up to 20 minutes (the cooking time will depend on the size of your dish. Baking in the ramekins will take less time)
- Serve warm or chilled as is or top with more warmed blueberries and their juice
