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Veggie Sticks with Ricotta Wild Blueberry Dip

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Calories: 351     Total Fat: 14g
Cholesterol: 44mg     Protein: 17g
Carbohydrates: 43g     Sodium: 737mg

Serves 1
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Wild Blueberries

  • 2 stalks celery
  • 3 carrots
  • 1/4 cup part-skim ricotta (or cream cheese)
  • 1 ounce crumbled Gorgonzola
  • 1 tablespoon Wild Blueberry juice
  • 1 pinch grated orange peel
  • Freshly ground pepper
  • 1/2 cup fresh Wild Blueberries

    1. Wash celery and carrots and cut into sticks. Mix ricotta and Gorgonzola with Wild Blueberry juice. Season with grated orange peel and pepper. Gently stir in Wild Blueberries and place in bowl for dipping.
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