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Lemon Ricotta Dutch Baby

Yields6 ServingsPrep Time15 minsCook Time12 minsTotal Time27 mins

Lemon Ricotta Dutch Baby

 3 eggs
 1 cup reduced fat milk
 ⅔ cup all-purpose flour
 ½ cup part-skim ricotta cheese
 1 tbsp fresh lemon juice
 1 tbsp lemon zest
 2 tsp raw cane sugar
 1 tbsp unsalted butter
 ½ cup blueberries
 ¼ cup maple syrup
1

Place large oven-safe skillet in oven; preheat oven to 450°.

2

In large bowl, whisk eggs 3 minutes or until frothy. Whisk in milk, flour, cheese, lemon juice, lemon zest and sugar; let stand 10 minutes.

3

Add butter to hot skillet; carefully swirl to coat. Add batter to skillet; bake 12 minutes or until golden brown.

4

Cut Dutch baby into 6 slices; sprinkle with blueberries and drizzle with syrup.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 203
% Daily Value *
Total Fat 7g11%

Saturated Fat 4g20%
Cholesterol 26mg9%
Sodium 73mg4%
Total Carbohydrate 26g9%

Dietary Fiber 1g4%
Sugars 22g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.