Angel Food Cake, Creamy Cheese Blueberry Filling
From:	Christyne, Sherbrooke, Quebec, Canada
Comments:	Make sure to remove all of the liquid that is sometimes found on top of sour cream and of ricotta cheese.
Servings:	10

2 cups [500 mL] really fresh low-calorie sour cream 2 cups - 5 teaspoons [475 mL] really fresh low-fat ricotta cheese 1/2 cup [100 g] sugar 1 teaspoon [5 mL] vanilla 1 [10 1/2-ounce / 300-g] angel food cake [from the store] 3 cups [750 mL] fresh or well-drained frozen blueberries

Into a food processor or a blender, mix together sour cream and ricotta cheese until really creamy, thick without any lump yet not liquid. Pour into a bowl and mix in sugar and vanilla; refrigerate until really cold, and ready to serve. Then, slice angel food cake horizontally into 4 equal slices. Arrange lower layer onto a serving plate. Evenly spread 1/4th of really cold sour cream/ricotta cheese mixture over cake layer. Sprinkle mixture with approximately 2/3 cup [160 mL] fresh or thawed well drained blueberries. Top blueberries with second cake layer; repeat layers, ending with blueberries. Refrigerate cake for at least 1 to 2 hours before serving [it will become more humid and taste even better]. Keep refrigerated.