Veggie Sticks with Ricotta Wild Blueberry Dip
2 stalks of celery
¼ cup (60 ml) partly-skimmed Ricotta (cream cheese as an alternative)
2 tbsp (30 ml) crumbled Gorgonzola
1 tbsp (15 ml) wild blueberry juice
1 pinch grated orange peel
Freshly ground pepper
½ cup (125 ml) wild blueberries
- Wash and prepare celery and carrots. Cut both in sticks and transfer to container.
- Mix Ricotta and Gorgonzola with wild blueberry juice. Season with grated orange peel and pepper. Gently stir in blueberries. Transfer sauce to container.
- Dip veggies into wild blueberry sauce and enjoy for lunch at the office or include in a picnic basket. Serve with baguette or rolls if desired.
Preparation time: approx. 15 min.
Protein: 17 g
Carbohydrates: 43 g
Fat: 14 g
Cholesterol: 44 g
Sodium: 737 mg
Wild Blue is Good for You!