Blueberry Ricotta Cake Recipe

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Servings: 1



  1. 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.
  2. 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.
  3. Bake the cake in a preheated 350F oven for 55 to 60 min, or possibly till it's golden around the edges.
  4. Yield: 12 servings
  5. This moist, rich cake makes a pleasant late-summer dessert.
  6. 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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