A ricotta cheese breakfast cake that's quick and easy
NewsdaySeptember 4, 2013    Ricotta cheese adds moisture and
rich flavor to this one-bowl blueberry-ricotta cake. A thick
batter also means that blueberries won't sink to the bottom of
the pan. McCLATCHY TRIBUNE   Is there anything sadder than a
half-full container of sour cream or yogurt, sitting forlornly
in the refrigerator and waiting to reach its "best used by"
date? Yes, actually, there is. You can always put a few
spoonfuls of sour cream on baked potatoes. The yogurt can be
eaten for breakfast, with fruit or cereal. The saddest container
in my refrigerator has always been half-filled with ricotta
cheese, because what on earth can you do with it if you don't
have quite enough for pasta or pizza? Inspiration struck one
morning when I noticed the words "whole milk" on my ricotta
container. I use milk when making cakes, so why not substitute
some ricotta cheese?  If the idea of cheese in your cake seems
wrong, remember that ricotta isn't actually chees