Instructies
- Heat the blueberries, sugar substitute, lemon juice and a pinch of salt in a saucepan at medium heat.
- Bring to a boil, then reduce the heat to medium-low and simmer.
- Stir frequently until the blueberries are soft and the mixture has thickened.
- Beat the ricotta in a food processor until fluffy.
- Spread about 2 tablespoons of whipped ricotta on each cracker.
- Then 1-2 tablespoons of blueberry compote.
- Top with chopped mint and lemon zest.
