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Recipe: Blueberry Lemon Breakfast Bars

It’s often just about this time of year when I start missing all the summer berries, so I like to dig into my frozen stash and use a few to reminisce about the summer’s treats.  Think of this recipe as a dessert pancake, though I usually cut them into bars and snack.  If you want, you could use less flour and they’d be more like a pancake-soufflé (if there was such a thing).  Play with the amount of flour a bit and I’m sure you’ll find a good balance!

Some bars have a cookie base or a crust.  Though delicious, pastry crust and cookies often add unnecessary fat.  This sweet treat is just as good without the crust!

Blueberry Lemon Bars

Serves 12

  • 2/3 cup all-purpose flour
  • 1/3 cup sugar, plus a little extra for sprinkling
  • 1/2 teaspoon salt
  • 4 large or jumbo eggs, separated
  • 2 tablespoons butter, melted
  • 2/3 cup part-skim ricotta, drained in cheesecloth
  • 1 lemon, zested and juiced (to get about 1/3 cup)
  • 1 cup fresh or frozen blueberries

Preheat a 9×9 inch square baking dish in a 375 degree oven.  In a large bowl, combine the flour, sugar and salt.  In another bowl, whisk the egg yolk, ricotta, butter, lemon juice and lemon zest until combined evenly. Slowly, add the dry ingredients to the wet ingredients, mixing as you go.

In a small bowl, whip the egg whites until stiff peaks form (aka if you raise a hand blender out of the whites, a peak will stand on its own, rather than fall back in with the other whites).  Fold the whites into the batter.  Lastly, gently fold in the blueberries, reserving some to sprinkle on the top.

Remove the dish from the oven and spray with cooking oil.  Add the batter to the dish, and then sprinkle with blueberries and a little sugar.  Bake for about 20 minutes or until the top is slightly browned.  Remove from the oven, let cool for a few minutes and cut into bars.

114 calories ∣ 42 calories from fat ∣ 5 g fat ∣ 2 g saturated fat ∣ 14 g carbs ∣ 1 g fiber ∣ 5 g protein ∣  Good source of Vitamin C  ∣  Selenium

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