Blueberry Ricotta Cake Recipe
Servings: 1
Ingredients
- 1 c. King Arthur Unbleached All-Purpose Flour
- 3/4 c. sugar
- 1 1/4 tsp baking pwdr
- 1 1/4 tsp salt
- 1/3 c. lowfat milk
- 1/4 c. shortening
- 1 x egg
- 1/2 tsp vanilla
- 1 1/2 c. fresh or possibly frzn blueberries
- 2 x Large eggs
- 1 1/4 c. ricotta cheese
- 1/3 c. sugar
- 1/4 tsp vanilla
Directions
- For the batter: In a small bowl, combine the flour, sugar, baking pwdr and salt. Add in the lowfat milk, shortening, egg and vanilla, beating until smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.
- For the topping: In a small bowl, beat the Large eggs until frothy, then beat in the cheese, sugar and vanilla. Spread this mix proportionately over the blueberries.
- Bake the cake in a preheated 350F oven for 55 to 60 min, or possibly till it's golden around the edges.
- Yield: 12 servings
- This moist, rich cake makes a pleasant late-summer dessert.
- Note: You may reduce the calories per serving to 206 and the fat grams to 7 by substituting skim lowfat milk for 2%, and part-skim ricotta for whole-lowfat milk ricotta. By making the above changes and substituting WonderSlim fat replacer or possibly applesauce for the shortening, you'll get a somewhat tougher, more rubbery cake, but the calories per serving will be reduced to 172, and the fat grams to 3.
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