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Ingredientes
- 2 1/3 c. all-purpose flour
- 1 to 1 1/3 c. sugar
- 1 teaspoon salt
- 3/4 c. butter
- 2 teaspoon baking pwdr
- 3/4 c. lowfat milk
- 2 large eggs
- 1 teaspoon vanilla
- 1 c. fresh Or possibly frzn blueberries
- 1 c. Ricotta cheese
- 1 egg
- 2 T sugar
- 1 T grated lemon peel
- 1 c. reserved crumbs (see recipe below)
- 1/2 c. minced nuts
- 1/3 c. brown sugar
- 1 teaspoon cinnamon
Direcciones
- To make batter, put together flour, sugar and salt in large bowl; cut in butter as for pie crust. RESERVE 1 CUP OF Mix. Add in baking pwdr, lowfat milk, large eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 min scraping bowl constantly. Pour evenly in greased 13 x 9 inch baking pan. Sprinkle blueberries evenly over batter.Blend cheese, egg, sugar and lemon peel till smooth; spoon evenly over blueberries. Make topping by mixing the reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350 degrees for 45 to 60 min, or possibly till wooden pick inserted in center comes out clean. Cool slightly before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 389 | |
| Calories from Fat 159 | 41% |
| Total Fat 18.19g | 23% |
| Saturated Fat 9.55g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 570mg | 24% |
| Potassium 145mg | 4% |
| Total Carbs 49.77g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 28.56g | 19% |
| Protein 8.05g | 13% |
