GLUTEN-FREE BLUEBERRY RICOTTA CHEESECAKE PIE

Name: GLUTEN-FREE BLUEBERRY RICOTTA CHEESECAKE PIE
Prep time: 15 min
Cook time: 52 min
Total time: 15 min
Yield: 8
Ingredients: 16 oz whole milk ricotta cheese; 4 tbsp maple syrup; 1 cup white or brown rice flour; 5 oz plain greek yogurt; 1 piece egg; 1 tsp vanilla extract; 1 cup blueberries

15 mins prepServes 8

This Ricotta Cheesecake Pie is rich in protein, it’s delicate, finger licking good and it requires only a handful of ingredients. You can freeze half and have it ready for busy mornings!

8 servings

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Instructions

1. Preheat oven to 350F. 2. Whisk eggs in a bowl with maple syrup, vanilla extract then add the ricotta, yogurt, and mix well. 3. Add rice flour and mix well. 4. Stir in blueberries. 5. Pour the batter into a greased 8x8 baking pan add blueberries on top and bake for 50-55 minutes until slightly brown. This pie is best enjoyed with yogurt, berries, and your favorite nut butter!

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GLUTEN-FREE BLUEBERRY RICOTTA CHEESECAKE PIE

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