Lemon Ricotta Bundles with Blueberry Sauce

LEMON RICOTTA BUNDLES WITH BLUEBERRY SAUCE

LEMON RICOTTA FILLING--- 15 oz container ricotta 3 tbs confectioners sugar 1/2 tsp lemon zest 1 tbs lemon juice 1/2 tsp vanilla CREPES--- 2 large eggs 1 cup milk 1/2 cup flour 2 tbs butter, melted 2 tbs sugar 1 tsp vanilla BLUEBERRY SAUCE--- 3 cups blueberries 1/3 cup sugar 2 tbs lemon juice 1/4 tsp cinnamon 1/4 tsp lemon zest 1 roll green apple Fruit by the Foot

FILLING---Mix ingredients in a bowl until blended. Scrape into a sieve set over a bowl, cover and refrigerate 6 hours. Make crepe batter. Combine ingredients in a blender, process until smooth. Cover, refrigerate 1 hour. You need sixteen 7 inch squares of wax paper.

CREPES---Coat a skillet with nonstick spray. Heat skillet. Add 2 tbs batter, tilt skillet until batter covers bottom. Cook crepe until lightly brown on bottom, flip crepe over, cook 30 seconds. Slide crepe onto a square of wax paper. Repeat with remaining batter.

BLUEBERRY SAUCE---Bring 2 cups of blueberries and remaining sauce ingredients except zest to a boil in a saucepan. Cook until berries release their juices. Transfer mixture to a blender and puree, scrape through a sieve to remove seeds. Stir in zest and reserve.

TO ASSEMBLE---Unroll fruit by the foot and cut in twelve 8 inch long 1/4 inch wide strips. Place a rounded tbs ricotta filling in center of each crepe. Gather up edges to form a bundle and tie with a strip of fruit by the foot. Make 11 more bundles.

TO SERVE---Place 2 bundles on each plate. Spoon 1/4 cup sauce around bundles and sprinkle with some of the remaining blueberries. Dust with confectioners sugar. Serve immediately. MAKES 6 SERVINGS OF LEMON RICOTTA BUNDLES WITH BLUEBERRY SAUCE.*

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 * Catsrecipes Y-Group