- Using 8” x 8” x 2”” Pyrex® dish
- 9 Eggs
- 8 oz. Ricotta or
- 4 oz. Ricotta & 4 oz. Tofu
- 4 tblsp vanilla
- 4 oz. sour cream
- 4 oz. Philadelphia cream cheese
- ½ teasp no-salt salt
- ½ teasp cinnamon
- 6 spoonful (big) lemon juice
- 2 spoonful (big) vanilla
- 8 teasp artificial sweetener or Stevia
- 3 tblsp olive oil
• Blender – 5 minutes
• 350º oven for 60 minutes
- Let cool for an hour in oven – test with table knife
- Refrigerate – top with wild blueberries, raspberries etc.
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