1 pie crust, pre-made
8 oz cream cheese
1 cup part-skim ricotta cheese
½ cup sugar
2 Tbsp sugar
1 tsp lemon zest
1 tsp pure vanilla extract
1 tsp ground ginger
1 cup whipping cream
2 cups blueberries
Start by blending cream cheese, ricotta, sugar, lemon zest, vanilla, and ginger together until smooth and creamy in a bowl.
Add in half the blueberries and blend.
Scoop mixture into the pie crust.
In a bowl, whisk cream and sugar together.
Top over the pie and add the remaining blueberries.
Chill for 4 hours or overnight in the fridge.
Sugar: 21g
:
Calcium: 137mg
Calories: 427kcal
Carbohydrates: 36g
Cholesterol: 81mg
Fat: 29g
Fiber: 2g
Iron: 1mg
Potassium: 157mg
Protein: 7g
Saturated Fat: 16g
Sodium: 228mg
Vitamin A: 956IU
Vitamin C: 5mg
