- 1 c. ricotta cheese
- ½ c. dried blueberries
- ⅓ c. brown sugar
- 1 t. lemon extract
- 4 soft taco-size flour tortillas
- ½ c. shredded mozzarella cheese
- Plain yogurt and fresh blueberries for topping
- Oil or cooking spray
In a bowl, blend ricotta cheese, dried blueberries, brown sugar and lemon extract together. On each tortilla spread 1/3 cup of mixture on one half. Then top with 1/8 cup of mozzarella cheese. Fold the other half onto the first half.
Heat oil in a large sauté pan or use cooking spray. Put tortillas in and cook on each side until the inside is melted and the outsides are golden brown. Remove from pan and let cool for five minutes. Cut into halves. Top each piece with a spoonful of yogurt and fresh blueberries.
Learn More About Blueberries
A surprise for their size, blueberries pack a powerful punch of flavor and nutrition. Blueberries reign at the top of the 40 most nutritious fruits. As powerful antioxidants, anthocyanins put the blue in the blueberry and are responsible for their many health benefits. Fresh or frozen, they burst with nutritional value.
Mid-July through mid-September is peak season for blueberries in Michigan. Tastes range from mildly sweet for cultivated berries grown in the acidic soil of western Michigan, to tart and tangy for wild berries found abundantly in the Upper Peninsula.
• Select plump blueberries, indigo in color with a dusty white “bloom” on the surface. “Bloom” serves as a natural protection from the sun and is a sign of freshness. A hint of red to the berry means it isn’t ripe. A berry won’t ripen once picked.
• Chill berries soon after picking to extend shelf life. Blueberries will keep in the refrigerator for at least a week.
• Freeze unwashed berries in a single layer on a sheet pan and transfer to containers once frozen.
• Wash fresh or frozen berries just before use. All it takes is a quick rinse.
• Serve blueberries just as they are — no peeling, pitting, coring or
Blueberries aren’t just for pies and pancakes — they are for salads, salsas and sauces; cobblers and crisps; and muffins, of course! No need to thaw frozen blueberries before use. When making a batter, roll fresh or frozen blueberries lightly in flour or cornstarch and add them last to prevent blue “bleeding.”Peggy Crum MA, RD
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.