BANANA- BLUEBERRY BREAD
Butter (for greasing loaf pan) 1 1/2 cups all purpose flour
1 tsp baking soda 1 tsp salt
1/2 tsp baking powder 1/2 tsp cinnamon
1/2 tsp nutmeg 1 cup sugar
1/2 cup vegetable oil 2 large eggs, beaten
2 tsp vanilla extract 2 ripe bananas, peeled and coarsely mashed
1 cup fresh blueberries
Place an oven rack in the center of the oven. Preheat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan. Set aside
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.
RASPBERRY- RICOTTA MOUSSE
1 (15 ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping creme
3 Tbls powdered sugar
1 cup fresh raspberries
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the creme holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowl and refrigerate for 1 hour. Garnish with fresh raspberries and serve. 4 to 6 servings.