Wild Blueberry Dip
PRINTIn collaboration with Stéphanie Côté, RD, stephaniecote.ca
Ingredients
– Ricotta: 125 ml (1/2 cup)
– Frozen wild blueberries, thawed: 125 ml (1/2 cup)
– Zest and juice of 1/2 lemon
– Maple syrup: 5 ml (1 tsp.)
Preparation
1. In a bowl, blend ricotta, wild blueberries, lemon zest and juice, and maple syrup with a stand blender until fairly smooth.
2. Dip in fruit slices (delicious with apples and strawberries of Quebec, available in grocery stores even in winter), cookies or top a muffin, cupcake or toast. Add a few dried wild blueberries for a special touch, if desired.
Wild Blue is Good for You!
