15 ounces low-fat ricotta cheese
2 cups blueberries*
cup confectioner’s sugar
1 tablespoon unsweetened cocoa
3 Baci chocolates, grated
1 teaspoon vanilla extract
4-6 slices chocolate chip pound cake
Add ricotta cheese to a large bowl. Place blueberries in a separate bowl and dust with some of the confectioner’s sugar. Add remaining confectioner’s sugar to ricotta cheese then add cocoa, grated chocolate and vanilla extract; mix together then fold in blueberries.
If desired, use with chocolate or pureed blueberry sauce. Spoon some sauce on a small dessert plate. Place cake in center and spoon blueberry chocolate creme on top.
*2 cups = 1 pint of blueberries.
Optional: Whole Baci can be topped as garnish.