Ingredients:
1/3 cup ricotta cheese
1 teaspoon lemon juice
1 banana, peeled and sliced
2 tablespoons milk
2 tablespoons honey
1 1/2 cups blueberries, rinsed and drained

Directions:
1. In a food processor or blender combine all ingredients except the blueberries. Puree until very smooth, about 2 minutes.
2. Pour into a medium size mixing bowl and fold in the blueberries gently. Serve in bowls with a big spoon!
This recipe does not keep well. Refrigerate leftovers and use for breakfast the following day. Makes 4 servings.

About the authors: Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children and founders of Fresh Baby. They are the creators of the award-winning So Easy Baby Food Kit and Good Clean Fun Placemats, available at many fine specialty stores and national chains including Target and Whole Foods Markets.