Marcela is the writer of food blog “Torta Della Figlia”, which is packed full of delicious baked goods and dessert recipes. Along with various breads, cakes and muffins, Marcela has shared this tasty recipe for Ricotta Blueberry Cookies. These flat little cheesecake-like cookies are soft, moist and refreshing and are a must try for anyone who enjoys cheesecake (and blueberries!).
Regarding fruit consumption, blueberries rank only second to strawberries in popularity (in the United States). As healthy as they are popular, blueberries have one of the highest antioxidant capacities among all fruits. Antioxidants are essential to optimizing health by aiding in the combat of free radicals that damage cellular structures. Blueberries are also low in glycemic index (which is a way of identifying the potential impact of foods on our blood sugar levels). Studies are being conducted on the link between blueberry consumption and improved cognitive function as well as anti-cancer benefits. Of course, blueberries give the best nutritional value when consumed raw, but adding more blueberries (in any form) into your diet will increase your intake of manganese and vitamins A and K, as well as dietary fiber.
The other main ingredient in this fabulous Ricotta Blueberry Cookie recipe is, of course, ricotta cheese, which is an Italian whey cheese most often made from sheep milk whey. Ricotta curds are creamy white and slightly sweet. The fat content changes, depending on the brand and type of milk used, and ricotta cheese can actually be purchased in “fat free” varieties (Sargento, for example, produces a wonderful fat free ricotta cheese that has the same great taste, but none of the fat, making it a “dieter’s delight”). The production of ricotta dates back to the Bronze Age (around the second millennium B.C.E). Similar to mascarpone, ricotta is a favorite component within many Italian desserts, such as cheesecakes, and a number of cookies include ricotta as an ingredient as well.
This Ricotta Blueberry Cookie recipe also calls for sugar, canola oil, flour, eggs, baking powder and the juice of one lemon (while ReaLemon is often a good substitute in a pinch, I would suggest purchasing a real lemon for this delicious little dessert cookie). If you, like me, are looking for a “diet cookie” recipe, this is about as close as you’ll find. For the extra health push, try substituting sugar for Sugar Twin or a similar sugar substitute. While healthy options for flour do not exist, refined white flour is one of the worst and could be substituted with any number of other products (such as whole wheat flour, white whole wheat flour or even coconut or soy flour). Similarly, canola oil may be substituted for coconut oil, a healthier alternative.
This cookie recipe is quite wonderful on its own, without any substitutions, but for the health-conscious, it is easy to make a few simple changes and still end up with a wonderful cookie. The process to make this cookie recipe is as simple as the recipe itself and involves the usual mixing of wet/dry ingredients. Bake time is less than 15 minutes, and cookies should be kept in the fridge (because of the ricotta cheese). If you want a delicious cookie, try this Ricotta Blueberry Cookie recipe, with a dash of lemon juice. These are sure to cleanse your pallet and please even the toughest critic.
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