Our blueberry bushes are bearing and the farm up the road is selling bags of blueberry seconds so this is the second in the Muesli Bar Challenge series featuring blueberries. Last week’s muffins are a hard act to follow. This recipe is just as healthy, low in fat and sugar and featuring ricotta, yoghurt, eggs and wholemeal flour along with the blueberries. It takes a little longer to make but still within the Challenge rules of being easy enough for busy parents or kids themselves to make.
This recipe makes lots – around 20 squares, depending on how small you slice them. I have a shallow baking tray 33 cm by 23 cm which is perfect for it.
Before you start, turn your oven on to heat up and grease the baking tray with butter.
In the food processor, mix together
- 2 cups wholemeal plain flour
- 1 teaspoon baking powder
- 3 good dessertspoons of brown sugar
Add 3 good dessertspoons of butter and continue processing for a minute until it resembles breadcrumbs.
Reserve 2/3 of a cup of crust mix, and press the rest into the base of your baking tray. Press down hard.
Pop it into the oven to bake for 15 minutes, while you make the filling.
You don’t need to wash the food processor.
- 250 gm ricotta
- 100 gm low fat plain yoghurt
- 3 dessertspoons of brown sugar
- Juice and zest of a large lemon
- 3 large eggs (or 4 small)
Pour the filling over the crust. Sprinkle in 2 cups of blueberries. They should be almost but not quite covered by filling.
Sprinkle the reserved 2/3 cup of crust over the top.
Bake in a medium oven for another 35 to 40 minutes until set. It will firm up a little more as it cools.
Cool in the tray, then slice up and remove with a cake slice.