This week, I am so thankful for Deanna from Teaspoon of Spice. Without my reminding her and frankly, with all of the chaos of having my husband accidentally shot in the chest, she sent me a perfect post. Her organization and promptness was just as welcome as all of the meals that my friends brought my family this past week. It was one less thing for me to worry about. So, thank you, Deanna!
Deanna is one of two dieticians who run Teaspoon of Spice. You may recall that Serena, the other half of the healthy duo was here a few weeks ago with her beet and apple salad. Together, they are bringing the world tasty, healthy and beautiful food. They are also faithful contributors to my monthly Improv Challenge. I can always count on them to bring a delicious twist to our featured ingredients.
Hi all! I’m Deanna –registered dietitian and the other half of the Teaspoon of Spice blog (my business partner, Serena was featured here a few weeks ago.) It’s been such fun being a part of the Improv Challenge! Our blog’s motto is “two dietitians who love food as much as you do” and we’ve enjoyed getting to know so many creative and talented food bloggers, like Kristen, of course, and all of you who are a part of Improv each month. I’m always inspired during each challenge as I create a recipe and then again, afterwards, while reading all the fabulous posts.
So, since summer vacation is already over for many kids, here’s a great “back to school, back to routine” breakfast idea that goes beyond your basic bowl of cereal. It’s a simple baked ricotta recipe that I tweaked from Mark Furstenberg, bread baking guru and chef, from a recipe demo he did at the Culinary Institute of America a few years back. I cut back on some of the calories, added in some whole wheat flour and fruit to up the nutrition a bit but without sacrificing taste. It’s a great comfort dish that I sometimes eat for dessert, too.
- For ricotta:
- 1 pound skim milk ricotta cheese
- 2 eggs, lightly beaten
- ¼ cup white whole wheat flour
- 2 Tbsp sugar
- ¼ tsp freshly grated nutmeg
- For topping:
- 1½ cups fresh blueberries
- ½-inch piece of ginger, peeled and minced
- 1 Tbsp sugar
- 1 Tbsp water
- Zest from half of a small lemon
- Juice from half of a small lemon
- ¼ tsp freshly grated nutmeg
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat together ricotta, eggs, flour, 2 tablespoons sugar and ¼ teaspoon nutmeg.
- Spoon into either a medium sized baking pan coated with cooking spray or four ramekins coated with cooking spray.
- Bake for 35 – 40 minutes (for ramekins) or 45 minutes (for baking pan.)
- Remove from oven and cool on racks.
- To make blueberry topping, in a saucepan over medium heat, add 1 cup blueberries, ginger, sugar, water, lemon zest, lemon juice and nutmeg.
- Stir and heat until boiling; then reduce heat to medium and let cook 10 – 15 minutes until sauce is a bit thick.
- Add remaining ½ cup blueberries, stir and remove from heat. Let cool slightly.
- To serve, spoon ¼ cup blueberry topping over each ramekin or each serving of ricotta.