Ricotta Blueberry Cake

February 17th, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)


1-1/2 cup whole wheat pastry flour ( or any flour on hand should work, except gluten free flour)

1 tsp baking powder

1/2 tsp baking soda

1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like

1 cup ricotta cheese, (I used low fat)

2 organic large eggs

1/4 cup low fat milk

Juice of two limes or lemons

1 -1/2 cup fresh organic blueberries, washed and dried very well, (I used the salad spinner to dry them)

9″ springform pan, coated with baking spray

Preheat oven to 350 F degrees. In a stand up mixer with wire whisk attachment, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.

Pour batter into prepared pan and sprinkle berries over batter.
Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack.
Optional: Dust cake with confectioners sugar. Enjoy!

Servings: 8-10

Nutrition analysis:

Calories per serving: 207

Calories from Fat: 37

Total Fat: 4.1 g

    Sat Fat: 1.9g

Cholesterol: 51 mg

Sodium: 138 mg

Total Carbohydrates: 35.2g

    Dietary Fiber: 2.9g

Sugars: 15g

Protein: 7.6g

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Rating: 5.0/5 (2 votes cast)

Ricotta Mascarpone Cheesecake

May 18th, 2015 | Posted by Milana in Dessert | Recipes - (0 Comments)

This is by far the best cheesecake I have ever baked and tasted! Definitely a keeper! You must try this recipe. A real crowd pleaser!

**All the following ingredients must be at room temperature for a smooth even result. 



1 box Trader Joe’s Meyer Lemon Thins

3  Tbsp Unsalted Butter Melted


1-15oz container part skim ricotta
1-8oz container Mascarpon Cheese

1-1/2 packages 8oz Neufchatel or 1/3 less fat cream cheese

2 eggs

1 cup sugar

2 tsp vanilla extract


Heat oven to 350F. In a food processor, pulse cookies until a crumb texture is reached. Add butter and pulse to evenly incorporate. Press mixture on the bottom of a 9″ springform pan. Bake to set for 8-10 minutes or until golden. Set aside to cool. 

In the meantime, rinse food processor from crumb mixture. Process all cheeses together on high until creamy. Add sugar until completely dissolved and incorporated. Add eggs 1 at a time and vanilla. Pour filling on top of crust smoothing out the top evenly with spatula. Put springform onto baking sheet and bake 60-90 min or until middle of cake sets in. Let cake cool completely before refrigerating overnight. Dust with cocoa powder before serving. Enjoy!

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Rating: 5.0/5 (3 votes cast)

Another yummy recipe from wholefoodsmarket.com. Its really simple to make and kids can definitely participate with spreading and scooping!


8 cooked lasagna noodles

nonstick cooking spray

1 cup ricotta cheese

1/3 cup grated Parmesan

1  Large Egg

2 cups Trader Joe’s No Salt Added Marinara Sauce

1-1/2 cups fresh baby spinach or 10 oz. frozen bag, thawed and drained well

1 cup part skim shredded mozzarella, divided


Heat oven to 375 F. Grease an 8×8 casserole baking dish with the cooking spray; add 1 cup of sauce and spread it it around. Set aside. I’m a mixing bowl, mix ricotta, parmesan, egg and spinach with half of the mozzarella. Working with one noodle at a time, spread about 2-3 Tbsp of mixture. Starting at one end, roll up the noodle gently yet snugly and arrange them seam side down on the baking dish. Pour remaining pasta sauce over assembled rolls then sprinkle with mozzarella and bake for 20-25 min or until golden , melted and bubbly!

8 Servings
Amount Per Serving
  Calories 168.7
  Total Fat 5.2 g
  Saturated Fat 2.4 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.7 g
  Cholesterol 13.3 mg
  Sodium 332.9 mg
  Potassium 69.8 mg
  Total Carbohydrate 21.5 g
  Dietary Fiber 0.9 g
  Sugars 4.6 g
  Protein 8.8 g
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Rating: 5.0/5 (6 votes cast)