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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Eat Well Stay Well Ingredients:
4 cups blueberries |
1/2 cup sugar |
1/8 teaspoon allspice |
1 cup milk |
1 tablespoon flour |
15 ounces ricotta cheese |
1/3 cup sour cream |
1/4 cup honey |
3/4 teaspoon vanilla extract |
Directions:
1. In a medium saucepan, combine the blueberries, sugar and allspice, and simmer over moderate heat for 5 minutes or until lightly thickened. Cool to room temperature.
2. Meanwhile, in a small saucepan, whisk the milk into the flour. Cook, stirring, for 5 minutes or until the mixture is lightly thickened.
3. Cool to room temperature and then transfer to a food processor. Add the ricotta, sour cream, honey and vanilla, and process until smooth.
4. Transfer to a bowl and fold in 2 cups of the blueberry sauce. (Refrigerate remaining sauce until serving time).
5. Line a 9 by 5 inch loaf pan with plastic wrap, leaving a 2 inch overhang.
6. Spoon the blueberry ricotta mixture into the pan, smoothing the top.
7. Cover with plastic wrap and freeze for 4 hours.
8. To serve, let stand for 30 minutes at room temperature, then Unmold onto a serving platter. Cut into slices and serve with the reserved sauce.
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