Ricotta bake for breakfast

This ricotta bake is very easy to make. If you have a blender, the preparation process will only take a few minutes. If you don’t have a blender, it will take slightly longer.

This ricotta bake is rich in protein but not rich in calories. It will keep you satiated for quite a few hours.

I use biological frozen blueberries in this recipe. They are small and delicious and give the bake a nice colour. I’ve tried other types of berries and fruit but find blueberries the absolute best. However, you can skip blueberries altogether if they are not available. Dried currants also do well in this recipe.

I usually make the bake the evening before the morning we are planning to eat it for breakfast. I let it cool in the oven. I actually do not open the oven and do not place the ricotta bake in the fridge overnight. I just open the oven in the morning – and voila!