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Receta Blueberry Ricotta Cake
by Global Cookbook

Blueberry Ricotta Cake
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Ingredientes

  • 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

Direcciones

  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.