1 pound part-skim ricotta cheese
2 tablespoons sour cream or yogurt
4 tablespoons (1/2 stick) melted butter or margarine
1/2 cup reduced fat Bisquick
1/3 cup granulated sugar
Preheat oven to 350 degrees F.
Mix all ingredients together and spoon into greased muffin tin. Bake for 30 minutes (or until lightly browned).
Place two muffins on each plate and spoon warm blueberry sauce over them. Top each with a dollop of sour cream.
Combine 1 tablespoon cornstarch with 1/3 cup warm water to dissolve lumps.
Add 1/3 cup sugar, 2 tablespoons lemon juice and 2 cups fresh or frozen blueberries. Cook over medium heat, stirring until mixture is thickened.
Makes about 2 cups sauce.