Blueberry Lemon Ricotta Pie

Great for summer! This pie is light and rich tasting at the same!

Ingredients:

For the Pie:

• 15 oz. ricotta cheese

• 2 eggs

• 1/4 cup coconut flour

• 3/4 cup powdered erythritol

• 1/2 tsp. salt

• 2 tsp. lemon extract

• juice of one fresh lemon

• zest of half a lemon

• 3/4 cup blueberries, each one cut in quarters

For the Sauce: (optional)

• 1/2 pint fresh raspberries

• 1/4 cup water

• 1 tsp. granulated stevia (like Pyure) or sweetener of choice (or do without!)

1. Preheat oven to 350.

2. Beat all ingredients together, minus the berries, until smooth.

3. Fold the berries in gently.

4. Pour into a pie plate lined with parchment paper, or sprayed with non-stick spray.

5. Bake for 45 minutes, or until slightly browned and set.

6. Sprinkle more lemon zest if desired.

7. Let cool completely and chill before serving.

8. Meanwhile, break up the raspberries in a small sauce pan with a fork. Add the water and sweetener. Stir and simmer for about 5 minutes. Let cool to thicken a bit.

9. Serve the pie with raspberry sauce on top, if desired.

10. Store in fridge.