Blueberry Ricotta Cake Recipe | Zero Calorie Sweetener & Sugar Substitute | Splenda Sweeteners
Blueberry Ricotta Cake using Zero Calorie Sweetener & Sugar Substitute. Try this diabetes-friendly recipe with Splenda Sweeteners!
Ingredients
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs + 2 large egg yolks, at room temperature
- ⅔ cup Splenda® Stevia Sweetener Pouch
- ½ cup unsalted butter, melted
- 1¼ cups lowfat ricotta cheese
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon freshly grated lemon zest
- 1½ cups blueberries, rinsed and dried
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