Blueberry Ricotta Recipe

• 1 c. flour
• 3/4 c. sugar
• 1 1/4 teaspoon baking pwdr
• 1/4 teaspoon salt
• 1/3 c. lowfat milk
• 1/4 c. shortening
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 c. fresh or possibly frzn blueberries
• 2 Large eggs
• 1 1/4 c. Ricotta cheese
• 1/3 c. sugar
• 1/4 teaspoon vanilla

1. In small bowl, combine the flour, 3/4 c. sugar, baking pwdr and salt.
2. Add in the lowfat milk, shortening, 1 egg and 1/2 tsp.
3. vanilla.
4. Beat with electric mixer on low speed till combined.
5. Beat on medium speed for one minute.
6. Pour batter into greased 9 x 9 x 2 inch baking pan.
7. Sprinkle blueberries over batter.
8. In medium mixing bowl, lightly beat the two Large eggs with a fork.
9. Add in Ricotta cheese, the 1/3 c. sugar, and 1/4 tsp.
10. vanilla.
11. Beat till combined.
12. Spoon Ricotta mix over blueberries proportionately.
13. Bake at 350 degrees for 55 to 60 min till knife inserted in center comes out clean.

flour, sugar, baking pwdr, salt, milk, shortening, egg, vanilla, blueberries, eggs, ricotta cheese, sugar, vanilla

Taken from cookeatshare.com/recipes/blueberry-ricotta-11821 (may not work)