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Ricotta Cups

http://www.southerninlaw.com/p/recipage.htmlBlueberry Ricotta Cups makes 4-5
gluten free, low fat, clean eating friendly


2 cups low fat ricotta
1/4 cup egg whites or one egg
1/4 cup plain flour/gluten free flour
2-3 tbsp honey/maple syrup
1 cup blueberries (fresh or frozen)


Preheat oven to 200°C/395°F.
In a bowl, combine all of your ingredients except the blueberries.
Divide the blueberries among each of the ramekins**, adding just enough to cover the bottom.
Pour your ricotta mixture over the top of the blueberries.
Bake until set and the ricotta starts to turn golden.
Serve warm in ramekins or chill in the fridge.


*If you don't want to use honey or maple syrup, try mashing a banana and adding it instead - deeeelicious. You can also use regular sugar.
**I don't usually grease the ramekins as I found it doesn't make much of a difference - but feel free to do so if you prefer.

This recipe is awesome. I usually don't have all the ingredients for a recipe I found, and such was the case here. I didn't have blueberries so, I crumbled up an oatmeal cookie, pressed part of it in the bottom of each muffin round, added the ricotta mixture and topped with remaining oatmeal cookie crumble (I also pressed the topping somewhat into the ricotta mixture). It takes awhile to bake and is fun to watch because the muffins get very puffy like a balloon. The oven at 395 is pretty darn hot so, just keep and eye on them. Very very good, sweet but not excessive sweetness. Try whatever ingredient (i.e. oatmeal cookie, jam, mashed fresh fruit) I'd say anything will work. PS: I used one egg.

ENJOY!