This Blueberry Ricotta Cake review is the perfect recipe for diabetics because it uses Splenda Stevia instead of sugar and the decrease of sugar intake is a healthy choice for anyone.
Also, the blueberries were a big bonus because we needed to find an ideal recipe involving blueberries for our Dad’s Birthday, they are his favorite! (Happy Birthday Dad!)
Blueberry Ricotta Cake for Dad
Our Dad is diabetic, and we knew we needed to be considerate of his needs. Tanya came across this recipe trying to find a dessert for his birthday with less sugar. This is the first time we have used Splenda Stevia in a recipe. It was very reassuring to learn that the measurements on the granulated Splenda Stevia are the same as sugar.
Giving credit where it’s due
This Blueberry Ricotta Cake is courtesy of http://www.splenda.com, and a great many thanks to them! Now, we can incorporate some sugar-free recipes for everyone. We should add, the recipe states that this cake will provide 16 servings. Not really, for us anyways. We found that 8 – 10 was a bit more realistic.
This Blueberry Ricotta Cake is made using Splenda Stevia granulated sweetener for baking. It came out absolutely amazing. We couldn’t even taste the stevia! There is no weird aftertaste. The best part is it made Dad’s day!
Tip; you can substitute sugar for the Splenda Stevia, at the same measurement.
Our first time cooking with Splenda Stevia
We admit, we were a little nervous about baking with Stevia for the first time. We didn’t know what to expect. However, the only difference is that the top of the cake doesn’t brown as much as a normal cake would. Just follow the baking time, ours came out perfect at 60 minutes.
The texture and flavor of this cake reminds us of the Lemon Blueberry Cake we posted last month. Check out our Lemon Blueberry cake recipe: Lemon Blueberry Cake! Heck, we plan on making it again with Splenda!
How did this Blueberry Ricotta Cake turn out?
The texture of this cake is moist and light and doesn’t crumble every time you try to take a bite! It is lightly sweet and highlights the natural flavor of the blueberries. It came out perfectly and everyone enjoyed it. Again, there is no noticeable difference or weird aftertaste with using the Splenda Stevia. The recipe is easy to follow and make.
We will be using Splenda Stevia in some of our future recipes. We give a big nod of approval towards http://splenda.com for a great alternative for diabetics. And, Splenda Stevia is great for anyone wanting to eat healthier.
Blueberry Ricotta Cake
Ingredients
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 4 large eggs + 2 large egg yolks, at room temperature
- 2/3 cup of Splenda Stevia Granulated Sweetener
- 1/2 cup butter, melted
- 1 1/4 cups lowfat ricotta cheese
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp freshly grated lemon zest
- 1 1/2 cups blueberries, rinsed and dried
Instructions
- Place rack in center of oven, preheat oven to 350 degrees F. Grease a 9-inch springform pan, and line the bottom with a circle of parchment paper.
- In a bowl, combine the flour, baking powder, and salt
- In another bowl using an electric mixer, beat eggs, egg yolks, and Stevia on high for 2 minutes.
- Add melted butter and mix until smooth. Add ricotta, sour cream, vanilla extract, and lemon zest. Beat on medium until blended.
- Add the flour mixture and mix on low speed until combine.
- Transfer batter to prepared pan. Scatter berries evenly over the top.
- Bake for 60-65 minutes or until edges are lightly browned and cake is just set. Cool before slicing.
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