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Blueberry Ricotta Cake

 
One serving costs about $5.65 One serving costs about $5.65

$5.65 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,lacto ovo vegetarian
spoonacular Score:74%

Spoonacular Score: 74%

 

The recipe Blueberry Ricotta Cake can be made in around about 45 minutes. This recipe makes 1 servings with 3271 calories, 76g of protein, and 114g of fat each. For $5.65 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. 3 people were glad they tried this recipe. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. If you have cup sugar, ricotta cheese, vanilla, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is good. Try Ricottan and blueberry cake, Blueberry Ricotta Cake, and Lemon Blueberry Ricotta Pound Cake for similar recipes.

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup unbleached flour
unbleached flour
0.75 cups
0.75 cups sugar
sugar
1.25 tsps
1.25 tsps baking powder
baking powder
1.25 tsps
1.25 tsps salt
salt
1 cup
1 cup milk
milk
0.25 cups
0.25 cups shortening
shortening
1
1  egg
egg
0.5 tsps
0.5 tsps vanilla
vanilla
1.5 cups
1.5 cups fresh blueberries
fresh blueberries
2
2  eggs
eggs
1.25 cups
1.25 cups ricotta cheese
ricotta cheese
1 cup
1 cup sugar
sugar
0.25 tsps
0.25 tsps vanilla
vanilla
1 cup unbleached flour
1 cup
unbleached flour
0.75 cups sugar
0.75 cups
sugar
1.25 tsps baking powder
1.25 tsps
baking powder
1.25 tsps salt
1.25 tsps
salt
1 cup milk
1 cup
milk
0.25 cups shortening
0.25 cups
shortening
1  egg
1
egg
0.5 tsps vanilla
0.5 tsps
vanilla
1.5 cups fresh blueberries
1.5 cups
fresh blueberries
2  eggs
2
eggs
1.25 cups ricotta cheese
1.25 cups
ricotta cheese
1 cup sugar
1 cup
sugar
0.25 tsps vanilla
0.25 tsps
vanilla

Equipment

bowl
bowl
oven
oven
frying pan
frying pan
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter. For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries. Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges. Yield: 12 servings This moist, rich cake makes a pleasant late-summer dessert. Note: You may reduce the calories per serving to 206 and the fat grams to 7 by substituting skim milk for 2%%, and part-skim ricotta for whole-milk ricotta. By making the above changes and substituting WonderSlim fat replacer or applesauce for the shortening, you'll get a somewhat tougher, more rubbery cake, but the calories per serving will be reduced to 172, and the fat grams to 3.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $9.68
Ingredient
1 cup unbleached flour
¾ cups sugar
1.25 teaspoons baking powder
1 cup milk
¼ cups shortening
1 egg
½ teaspoons vanilla
1.5 cups fresh blueberries
2 eggs
1.25 cups ricotta cheese
1 cup sugar
¼ teaspoons vanilla
Price
$0.28
$0.21
$0.04
$0.33
$0.40
$0.24
$0.15
$1.74
$0.48
$5.46
$0.28
$0.07
$9.68

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Green Tips

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
3271 Calories
75g Protein
114g Total Fat
497g Carbs
34% Health Score
Limit These
Calories
3271
164%

Fat
114g
176%

  Saturated Fat
47g
296%

Carbohydrates
497g
166%

  Sugar
385g
429%

Cholesterol
672mg
224%

Sodium
3472mg
151%

Alcohol
1g
6%

Get Enough Of These
Protein
75g
151%

Selenium
146µg
209%

Phosphorus
1443mg
144%

Calcium
1240mg
124%

Vitamin B2
1mg
109%

Manganese
1mg
93%

Vitamin K
75µg
71%

Vitamin B12
3µg
55%

Vitamin A
2598IU
52%

Zinc
7mg
51%

Vitamin B5
4mg
48%

Potassium
1640mg
47%

Vitamin E
6mg
45%

Vitamin D
6µg
43%

Folate
165µg
41%

Fiber
8g
34%

Iron
5mg
33%

Vitamin B6
0.61mg
30%

Copper
0.6mg
30%

Magnesium
120mg
30%

Vitamin B1
0.4mg
27%

Vitamin C
21mg
26%

Vitamin B3
2mg
14%

covered percent of daily need

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