Blueberry-Ricotta Pizzetti

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  • Makes: 8 servings
  • Serving Size: 1 pizzetti
  • Prep: 25 mins
  • Bake: 10 mins 375°F
  • Cool: 5 mins

Blueberry-Ricotta Pizzetti

Directions

  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper; set aside. In a small bowl combine ricotta cheese, honey, and almond extract; stir until smooth. Set aside.
  2. Separate biscuits. On prepared baking sheets flatten and shape each biscuit into a 5-inch round. Bake rounds for 10 to 12 minutes or until golden brown. Remove from oven. Cool for 5 minutes.
  3. Spread baked rounds with jelly; spoon ricotta mixture atop jelly. Top pizzettis with fruit; sprinkle with granola or almonds. Serve immediately.
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Nutrition Facts (Blueberry-Ricotta Pizzetti)

  • Per serving:
  • 419 kcal ,
  • 14 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 27 mg chol. ,
  • 637 mg sodium ,
  • 66 g carb. ,
  • 4 g fiber ,
  • 32 g sugar ,
  • 11 g pro.
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