This recipe comes from the So Easy Toddler Cookbook from Fresh Baby.  It’s blueberry season here in Florida, so I’m looking for new blueberry recipes.  This sounded really interesting because the base of the cream is actually ricotta cheese.  Honestly, I’m not sure what to think of the ricotta cheese.  It was pretty good when it was cold, but it got grainy as it came to room temperature.  I think next time I’ll substitute for Stoneyfield Organic French Vanilla yogurt.  Because of the banana in the cream, this recipe needs to be served right away, but I do recommend chilling it first.  It makes a nice dessert, snack or breakfast side. It is a very easy recipe.  Henry seemed to really enjoy it.  The cream goes a long way, so feel free to add extra berries.

Berries N’ Banana Cream
1/3 c. ricotta cheese
1 tsp lemon juice
1 banana, peeled and sliced
2 Tbsp milk
2 Tbsp honey
1 1/2 c blueberries, rinsed and drained

In a food processor or blender, combine all the ingredients except the blueberries.  Puree until very smooth (about 2 minutes).  Pour into a medium-sized mixing bowl and fold the blueberries gently.  Serve in bowls with a big spoon.  Refrigerate leftovers.

Affiliate Disclosure
This post may contain affiliate links, which means I may receive a commission if you click a link and make a purchase. Clicking on the link will not cost you anything extra.

**I am giving away a copy of the So Easy Toddler Cookbook and a Fresh Baby Portion Plate when The Not So Modern Housewife reaches 100 followers on Facebook.  Please share the page with your friends.**