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Mini Ricotta Cakes
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Description
An easy and tasteful dessert. It’s super light, to help you recover from Thanksgiving heavy food!
Ingredients
- ½ pounds, ⅞ ounces, weight Ricotta Cheese
- 1 whole Egg
- 3 Tablespoons Sugar, Heaping
- ½ cups Blueberries
- 1 Tablespoon Butter (to Grease)
- 1 Tablespoon Flour (to Flour)
- 2 Tablespoons Powdered Sugar
Preparation
Take ricotta cheese out of the refrigerator and place it in a bowl. Add egg and sugar. Mix until you get a very creamy mixture. Next up, add blueberries.
Slightly butter and flour small aluminum forms (like the ones you use for muffins). Fill ‘em up with the ricotta batter. Bake for 40 minutes at 180 C. Let cool down then serve. Sprinkle with some powdered sugar and if you like you can also add syrup.
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