Blueberry Topping and Ricotta Filling

Used for Swedish Hotcakes – Read the orignal post here.

Blueberry Topping

Ingredients:

• 2 tsp. cornstarch
• 1 tbsp. water
• 1/3 cup sugar
• 1/3 cup water
• 1/8 tsp. salt
• 1/2 tsp. vanilla
• 2 c. fresh or frozen blueberries

Preparation:

1. In a saucepan, blend the cornstarch and 1 tbsp. water.
2. Add sugar, salt, and remaining water.
3. Cook over low heat until clear and slightly thickened, stirring constantly. 
4. Add blueberries and boil for two or three minutes.  Mash the blueberries with a potato masher, if desired.
5. Remove from heat and stir in vanilla.
6. Refrigerate until use.

Use on pancakes, waffles, ice cream, shortcake, etc….

Ricotta Filling for Crepes

Ingredients:

• 1 cup ricotta or cottage cheese
• 4 ounces cream cheese, softened
• 1 egg, beaten
• 1/3 cup powdered sugar
• Finely grated zest of 1 lemon
• 2 teaspoons lemon juice
• 1 tablespoon granulated sugar combined with 1/2 teaspoon cinnamon

Preparation:

In a bowl, gently combine the ricotta with the cream cheese, beaten egg, powdered sugar, lemon zest and juice.  If you prefer a smoother mixture, process briefly in a food processor.

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