Low FODMAP Vanilla Blueberry Cream Snack Cups
Total time25 min
Prep time10 min
Cook time0 min
4.9(7)
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Learn more →Ingredients
4 servings
For the cream
- 1 cup fresh ricotta
- 4 oz cream cheese, softened
- 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp ground cardamom (optional)
For the topping
- 1 cup fresh blueberries
- 1 tbsp pure maple syrup
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a mixing bowl, beat the ricotta and cream cheese together with a hand mixer on medium speed, or whisk vigorously by hand, until smooth and no lumps remain, about 2 minutes.
- 2
Add 3 tbsp maple syrup, the vanilla extract, and the cardamom, if using. Beat or whisk until fully combined and the cream is light and uniform.
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