So many times when I cook, my inspiration comes from what I see on my kitchen counter tops or in my pantry or refrigerator. And, this is especially true with quickly perishable products. So, when I spied a lot of lemons on my counter in the fruit bowl and in the refrigerator a new container of organic blueberries, I knew I had to use them soon or lose them. And, if you know me, you KNOW that I am committed to zero waste in cooking and with food! Where did I learn that? Growing up in the Appalachian mountains with a mom that could stretch a dollar further than I can fifty! I’m thinking you’re gonna love these blueberry lemon cheese cake bars because they’ve got some health value in them, plus they’re perfect for breakfast, lunch or dinner!
I’m so grateful to my Mom for being frugal and conserving. That’s a far cry from being stingy or selfish. She just didn’t waste. There wasn’t money to buy a lot and what she bought and/or grew in our garden was purposed for only the best recipes, canning, freezing and more. Saving and being resourceful not only happened with food, but also with most everything in life. Glass jars, like jelly and jam jars, were used for cups and glasses. We recycled aluminum foil. Wrappings from Christmas were carefully smoothed out, folded, stacked and saved for the next year as were bows and boxes.
My Mom is with me 150% every time I am in my kitchen and many times as I’m doing things throughout the house or just in general life. I’ll hear her voice say something like, “Do you really need that?”, “Whatever you do in life, even if you’re a ditch digger, be the BEST.” or “If you can’t go first class, don’t go.” And, most of the time, just these words do modify and alter whatever I’m doing. These are good pieces of advice for living. While we didn’t have much in terms of materialistic things, Mom had a class and style about her that could rival Jackie O!
PS: One more thing about this recipe, it’s GF! Yep, I used rice flour. If you don’t wanna do that, use regular all-purpose flour, same amount!
- Preheat oven to 325
- 1 cup cottage cheese, 4% small curd
- 1 cup ricotta cheese
- 1 cup whipped cream cheese
- ½ cup mascarpone
- 1 cup sweetened condensed milk
- ½ cup fresh lemon juice + 2 Tbl. lemon zest
- 1/3 cup rice flour
- ¼ tsp. salt
- 3 ½ cups blueberries, fresh, divided
- 1 (6 oz.) Lemon Greek Yogurt
- Powdered sugar for dusting
- In a large mixing bowl, combine the chottage cheese, ricotta cheese, whipped cream cheese, mascarpone, sweetened condensed milk, lemon juice, lemon zest, rice flour and salt. Blend well.
- Using a hand mixer, mix on medium for about 90 seconds to blend. Add to the mixture one and one-half cups of blueberries.
- Coat the sheet pan with cooking spray. Line the pan with parchment paper. Pour the batter into the pan and top with one cup of blueberries.
- Bake in a preheated 325 oven for about fifty to fifty-five minutes. Remove to a cooling rack. Let it cool completely. Refrigerate a few hours before serving.
- Serve with a dollop of lemon Greek yogurt, some of the additional blueberries and a dusting of powdered sugar.
Keep refrigerated after serving!
Perfect for breakfast, snack or dessert!
You can skip the rice flour and use regular all-purpose flour, same amount and directions!