Blueberry Ricotta Loaf

Blueberry Ricotta Loaf

Blueberry Ricotta Loaf

I am all about sweet treats, and I am all about our challenge group that shares sweet treats that they have tried and given the thumbs up! I love blueberries and I love ricotta, so you really can’t go wrong with this one. I love the diversity. You can eat it warm or you can eat it cold. And get this, when I took it out of the oven and cut a piece to try it for the first time, my husband said that it tasted just like his mom’s homemade blueberry muffins! Ok, so you don’t know what that means, but OMG – that means the world! Those are his favorite muffins ever! That’s huge! This is delicious and tastes totally different warm than it does cold, which is awesome. Again, changing it up… love it!

What You Need:

 

1 cup part-skim ricotta
1 whole egg
2 tbsp whole wheat flour
1.5 tbsp raw honey
1/4 tsp vanilla
1/4 tsp cinnamon
1 cup fresh blueberries
1 mini loaf pan

Directions:

  1. Preheat oven to 400 degrees.
  2. In a small mixing bowl, mix all ingredients except blueberries.
  3. Spray your mini loaf pan with olive oil cooking spray.
  4. Take most of your blueberries and place them at the bottom of the pan, saving some to add to the top of the loaf.
  5. Pour batter evenly in the pan and add the remaining blueberries to the top, pressing them into the batter slightly.
  6. Bake for 30-35 minutes. Serve warm or chilled.

21-Day Fix Container Count:
(makes 2 servings)

Ricotta Cheese – 1 red
Blueberries – 1/2 purple

Tip:

You have to try half warm and then half chilled! You can use the warm version as a breakfast type muffin/loaf and the cold version as a dessert! SOOOOO yummy! Enjoy!