The Dairy Farmers of Wisconsin stopped by Wake Up Wisconsin to show how to work cheese into summertime recipes!
Blueberry Ricotta Coffee Cake
1 cup all-purpose flour
1/2 cup oat bran
1/2 cup plus 2 tablespoons packed brown sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 container (8 ounces) BelGioioso Ricotta con Latte® cheese
1/2 cup plain yogurt
2 eggs, lightly beaten
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries, divided
1/2 cup heavy whipping cream, whipped
1 cup thick blueberry yogurt
Heat oven to 350°F.
Combine flour, oat bran, 1/2 cup brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Whisk the ricotta, plain yogurt, eggs, butter and vanilla in another medium bowl. Stir ricotta mixture into dry ingredients until just moistened. Fold in 1/4 cup blueberries.
Pour into a greased 8-inch square baking dish. Sprinkle with remaining blueberries and 2 tablespoons brown sugar. Bake for 33-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Fold whipped cream into blueberry yogurt. Cut cake; dollop pieces with cream mixture.
Chocolate French Toast
2 tablespoons baking cocoa
1-3 teaspoons ground cinnamon
1 1/2 cups chocolate milk, divided
8 tablespoons (1 stick) butter, cubed and divided
12 thick slices white bread (1-inch slices)
Sweetened whipped cream
Fresh sliced strawberries and chocolate curls
Whisk cocoa and cinnamon in a large bowl. Add 1/2 cup chocolate milk; whisk until smooth. Whisk in eggs and remaining chocolate milk until blended.
Melt 1 tablespoon butter on a hot griddle. Dip bread slices in the chocolate milk mixture, soaking on each side for 30 seconds. Toast bread in butter on the griddle for 2-3 minutes per side or until sides are golden brown, adding butter as necessary.
Top with whipped cream. Garnish with strawberries and chocolate curls.
Recipe Tip: Vanilla extract could be substituted for the cinnamon in this recipe.