Tuesday, September 16, 2008

Whipped Ricotta with Mixed Berries

Since I have all these wonderful recipes in my archives, I'll throw another at you!

Nick’s niece, Lisa, first introduced us to this dessert Thanksgiving 2003. We were blown away and have since made it many, many times.


2 cups whole-milk ricotta cheese
4 ounces cream cheese, room temperature
4 tablespoons sugar3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)
2 teaspoons fresh lemon juice

Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
Divide ricotta mixture among 6 wineglasses. Top with berries and serve.
Makes 6 servings.

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