Dessert

Blueberry Ricotta Pie is for Dessert.

Blueberry Ricotta Pie takes several minutes to prepare.

Blueberry Ricotta Pie takes several minutes to cook.

Blueberry Ricotta Pie makes 8 servings.

The ingredients for Blueberry Ricotta Pie are:

1 cup flour
3/4 cup splenda
1-1/4 tsp baking powder
1/4 tsp salt

1/3 cup nonfat milk
1/4 cup shortening
2 egg whites
1/2 tsp vanilla extract

1-1/2 cups fresh blueberries (you can substitute partially thawed frozen blueberries)

2 eggs
1-1/4 cups part skim ricotta cheese
1/3 cup splenda
1/4 tsp vanilla extract

Here is how you make Blueberry Ricotta Pie:

In a small bowl combine first four ingredients (flour - salt). Add next four (milk - vanilla). Beat with an electric mixer on low speed until combined. Beat on medium speed one minute. Pour into greased pie pan; spread evenly. Sprinkle blueberries over batter.In a medium bowl mix remaining 2 eggs with a fork. Add ricotta, sugar and vanilla, beat until combined. Pour over blueberries and spread evenly.Bake at 350 for 55 to 60 minutes, or until a knife inserted near the center comes out clean. Cool and cut into 8 slices. Store, covered, in the refrigerator. Good warm; extra-yummy cold!Number of Servings: 8Recipe submitted by SparkPeople user SATILACIA.

The nutritional information for Blueberry Ricotta Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 201.7

• Total Fat: 10.5 g
• Cholesterol: 42.6 mg
• Sodium: 137.2 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 1.2 g
• Protein: 8.0 g