This unique recipe, inspired by Claire Robinson, creates a gooey cheese pillow topped with warm, syrupy blueberries. What could possibly be better? It's like having cheesecake for breakfast. Technically, you're supposed to eat this on some sort of (gluten free) bread but feel free to eat it straight from the ramekin. Both ways are outrageously good.
Baked Ricotta with Blueberry Compote
Gluten Free
Serves 1
Baked Ricotta-
1/4 cup part-skim ricotta cheese
1 tbsp. liquid egg substitute
1/4 tsp. lemon zest
1 tsp. agave nectar
dash of salt
Blueberry Compote-
1/4 cup blueberries (frozen or fresh)
2 tsp. Truvia sweetener
1.5 tsp. cornstarch
2 tbsp. cold water
1/4 tsp. of cinnamon
1/4 tsp. lemon zest
Gluten Free Bread (To spread ricotta/berry mixture on)
1. Preheat the oven to 350 degrees.
2. Put the ricotta in a fine-mesh strainer set over a bowl and let stand 10 minutes to remove excess liquid.
3. Transfer the cheese to a bowl. Stir in the remaining baked ricotta ingredients (egg, lemon zest, agave, and salt. Mix well.
4. Transfer ingredients to a small ramekin. Bake in the oven until puffed and beginning to brown, about 35 minutes. Remove from oven and let stand for 10 minutes before serving.
5. Meanwhile, stir all of the blueberry compote ingredients (blueberries, Truvia, cornstarch cold water, cinnamon, and lemon zest) together in a small saucepan.
6. Bring to boil and then reduce heat to low. Cook, 2-3 minutes until mixture becomes thick and syrupy, stirring frequently.
7. Serve baked ricotta on top of gluten free waffles or bread and top with blueberry compote.
Nutrition Information--approximately 190 calories per serving
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