GLUTEN-FREE BLUEBERRY RICOTTA CHEESECAKE PIE

Ingredients:
16 oz whole milk ricotta cheese
4 tbsp maple syrup
1 c white or brown rice flour
5 oz plain greek yogurt
1 egg
1 tsp vanilla extract
1 cup blueberries

Directions:
1. Preheat oven to 350F.

2. Whisk eggs in a bowl with maple syrup, vanilla extract then add the ricotta, yogurt, and mix well.

3. Add rice flour and mix well.

4. Stir in blueberries.

5. Pour the batter into a greased 8x8 baking pan add blueberries on top and bake for 50-55 minutes until slightly brown.

This pie is best enjoyed with yogurt, berries, and your favorite nut butter!