This light, creamy frozen blueberry dessert (Italian for "half-cold") is unmoulded and sliced for an impressive presentation.
4 cups blueberries
1/2 cup sugar
3 teaspoons plain flour
1 cup low-fat milk
500g low-fat ricotta cheese
1/3 cup reduced-fat sour cream
1/4 cup honey
1 teaspoon vanilla essence
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Directions Preparation:10min › Cook:10min › Extra time:4hours10min › Ready in:4hours30min
Combine the blueberries and sugar in a medium saucepan and simmer over moderate heat for 5 minutes or until slightly thickened. Cool to room temperature.
Meanwhile, whisk the flour into the milk in a small saucepan. Cook, stirring, for 5 minutes or until the mixture is slightly thickened. Cool to room temperature, then transfer to a food processor. Add the ricotta, sour cream, honey and vanilla essence, then process until smooth.
Transfer to a bowl and fold in 2 cups of the blueberry sauce. (Refrigerate the remaining sauce until serving time.)
Line a 23x13-cm glass loaf dish with plastic wrap, leaving a 5 cm overhang. Spoon the berry mixture into the dish, smoothing the top. Cover with plastic wrap and freeze for 4 hours.
To serve, let stand for 10 minutes at room temperature, then unmould onto a serving platter. Cut the loaf into slices and serve with the reserved blueberry sauce.
Blueberries are packed with pectin (a form of soluble fibre) as well as vitamin C, and are also very rich in antioxidants, including anthocyanosides, pigments from which the fruit gets its colour.