I made a simple jack cheese on Friday and made a little ricotta from the whey. Whey doesn't yield much, so I had about a half a cup of ricotta to use up. Happily, I also had some wild blueberries in the freezer that I needed to use up-- then I found this recipe from Issue #98. We had these for breakfast, and they were absolutely delicious. This recipe calls for a bit more sugar (5 Tbsp) than my usual recipe, so they did not need syrup-- when I make this again, I will use less sugar. The ricotta added just a touch of tenderness, and sweet tang-- outstanding. This recipe would be good with raspberries, or with orange zest and chocolate chips!