Ricotta-Stuffed Blueberry Soufflé   This creative confection by Mesa resident, Nancy Bailey, is featured in the new cookbook from the Red Hat Society, “Eat Dessert First!.” Makes 4 Servings 2 large eggs ½ c. heavy cream 1/3 c. seltzer water 1 tsp. vanilla 1/3 c. plus 2 Tbsp plus ¼ c. sugar or artificial sweetener, divided ½ c. soy flour 2 Tbsp. oat flour 1 Tbsp. vital wheat gluten ¼ tsp. orange oil or orange zest (optional) Cooking spray 1/3 c. whole-milk ricotta cheese Few drops orange oil or zest 1 c. fresh or frozen blueberries ¼ c. plus 2 Tbsp. water, divided 1 tsp. cornstarch Pinch of cinnamon and nutmeg Preheat the oven to 400 degrees. In a blender, combine the eggs, heavy cream, seltzer water, vanilla, 1/3 c. sugar, soy flour, oat flour, wheat gluten and orange oil (if desired). Blend well. Divide evenly into four ramekins or large custard cups sprayed with cooking spray. Place the ramekins in a 13x9-inch pan and add boiling water to the depth of 1 inch. In a small bowl, mix the ricotta cheese, 2 Tbsp. sugar and a few drops of orange oil. Drop evenly into the centers of each ramekin. Slightly spoon the batter over the dollops of cheese without disturbing them. Bake for 18 to 20 minutes, or until golden brown. Meanwhile, in a small saucepan simmer the blueberries, 2 Tbsp. water and remaining ¼ c. sugar over medium-low heat. Combine the cornstarch with the remaining ¼ c. water, mixing well. Stir into the blueberries. Add the cinnamon and nutmeg. Stir constantly until the liquid is clear. Remove from heat. When ready to serve, remove the soufflés from the ramekins and top with the blueberry sauce. Leave any unused portions in the ramekins and top with the sauce. Cover with plastic wrap and refrigerate until ready to serve.