Baked Ricotta Cake with Blueberries gluten free Dessert All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Baked ricotta cake with blueberries using high and low fibre ingredients Preparation Time: 180 Cooking Time: 30 Total Time: 210 Quantity: 8-10 High fibre Ingredients 250gm cream cheese 1kg fresh ricotta 3 eggs lightly beaten at room temp 2 teaspoons vanilla extract 2 Tablespoon cornflour 250-400gm blueberries Crushed mixed nuts to garnish 200ml maple syrup Method Preheat oven to 180C. In a food processor combine cream cheese with half the maple syrup and blend for 3 minutes on high. Add the ricotta, eggs and cornflour blend for another 3 minutes until smooth. Transfer to a large baking dish, cook for 30minutes until firm and lightly browned. Allow to cool for 2 hours. Can be refrigerated overnight before serving. ----- To serve: Heat the remaining maple syrup with the blueberries in a small saucepan and pour over the ricotta cake. Serve with extra berries and cream or ice cream. Toast the nuts and garnish over top. Nutrition Type Quantity Fiber 2g Low fibre Ingredients 250gm cream cheese 1kg fresh ricotta 3 eggs lightly beaten at room temp 2 teaspoons vanilla extract 2 Tablespoon cornflour 250gm blueberries 200ml maple syrup Method Preheat oven to 180C. In a food processor combine cream cheese with half the maple syrup and blend for 3 minutes on high. Add the ricotta, eggs and cornflour blend for another 3 minutes until smooth. Transfer to a large baking dish, cook for 30minutes until firm and lightly browned. Allow to cool for 2 hours. Can be refrigerated overnight before serving. ----- To serve: Heat the remaining maple syrup with the blueberries in a small saucepan and pour over the ricotta cake. Serve with extra berries and cream or ice cream. Nutrition Type Quantity Fiber 1g