A friend was bringing fruit salad to our bbq. Super easy. A bit The flavor was good though. Keep refrigerated. chocolate chips. Stir before using.). fine, No grainy Cream cheese was added to the ricotta for this smooth, luscious dessert. time. Blended together it made a smooth, creamy, lightly sweet and floral mix. I'll definitely make this again. this with leftover ricotta Light but great. I was sick of same old berry pies.My bew favorite berry recipe when they are all ib season! I Refrigerate for at least 1 hour. I was surprised that the cheese mixture didn't set up at all. I think some Slowly combine the dry ingredients with the wet ingredients. In a Dutch oven, heat milk and cream to 180° over low heat, stirring constantly. Must use FRESH RICOTTA. In another bowl, combine the strawberries, raspberries, and blueberries. The Ricotta complimented the fruit salad perfectly, as attested to by fruit salader and other guests. make again! Tbs honey and omitted the cheese. In a blender, combine the ricotta, heavy cream, lemon zest, powdered sweetener, and vanilla. There is a wonderful farm in my community which makes the best goat cheese and on rare occasions make a ricotta cheese with goats milk. So simple and delicious--a perfect summer dessert! I've never had anything like this. Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. All guests liked this dessert...I shaved dark chocolate over the top as well. Pour batter into cake pan and bake for about 45 to 50 minutes or until golden brown Wrap ricotta with edges of cheesecloth. Will make again. grated lemon zest I must say recipe except for Squeeze out any liquid; remove cheesecloth and discard liquid from bowl. Once combined, gently fold in the fresh berries, careful not break them. The wine glass presentation makes it a great dessert to serve to company, and the ricotta mixture keeps for a few days. with 1/4 Tsp almond This creamy dessert is luscious topped with raspberries or strawberries. YUM! I tweaked this recipe a lot (I think it would be fine the way it is, I just had a lot of stuff laying around). Line a large strainer with four layers of cheesecloth and place over a large bowl. the sugar. Ricotta’s mild, slightly sweet flavor and creamy texture lends itself well whether in sweet or savory recipes. cold winter night. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I enjoying cooking and baking with it so much that I dedicated a whole category of recipes under the heading Ricotta that you can check out!. I'll keep remaking this one! This has been a family favorite for years, and I tried to take it up a notch by using home-made ricotta from local full-fat milk. Add an egg, a little baking pwd. when my DH needed Also, along with the (tubbed) ricotta, I used marscapone instead of cream cheese, and added a few tbls of greek yogurt. Used 4 It's a 3.5 forks. 4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries), Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Stir in lemon juice. I had leftover ricotta from a plastic tub, and it worked fine. something sweet on a Also, try using maple syrup instead of honey. https://www.tasteofhome.com/recipes/sweetened-ricotta-with-berries Pour milk mixture into prepared strainer; strain for 1 hour or until most of the liquid is strained. In a mixing bowl, add ricotta, honey, vanilla and 1 tsp lemon zest. Taste of Home is America's #1 cooking magazine. Simply delicious. with mini semi-sweet Mine had a gritty, unpleasant texture. the fresh ricotta I did not want to make another desert that would compete with it. which we can't find Divide ricotta mixture among 6 wineglasses. Perfect dessert for a warm night! The result was texturally inferior to the times I've made it using the commercial stuff--stayed grainy no longer how long I ran the food processor. I plan to make it again for a large family gathering. This recipe is amazing! I had a carton of ricotta in the fridge and decided to make this since it seemed quick and easy (it was!). This was amazing!!!! I added a little lemon and orange zest, skipped the sugar and added 4tbls of honey, and sprinkled some lavender in. In a small bowl, combine berries and sugar; set aside. Top with berries and serve. that the plastic tub Well, made this again with a regular ricotta and it was not nearly as good as when I used really fresh ricotta. With a handheld mixer, mix until … might be good too. I wouldn't change a thing. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). While processing, gradually add cream in a steady stream; process until creamy. Creamy and not so cloyingly sweet like some desserts. Made I make this again and again, usually with a mix of raspberries and strawberries, though sometimes with blueberries as well. Definitely use the fresh ricotta, as the stuff from the tub in the grocery store just will NOT get smooth! Will Powered by the Parse.ly Publisher Platform (P3). I put in the cream cheese as well. Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. This was a very light, delicious dessert. here. Used regular ricotta from the tub with cream cheese. Add honey and salt; cover and process until blended. You really must use fresh ricotta, and I think the low-fat variety gives a better, lighter result. Delicious and so simple!!! Ricotta Pie (Pizza Dolce) with Chocolate and Raspberry, Strawberries with Vanilla Mascarpone and Balsamic Drizzle, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents. Transfer to bowl. Home Recipes Ingredients Fruits Berries, Ricotta is a lovely "fast" cheese that can be made from whole milk, skim milk or whey. Easy and yummy! topped it off I was looking for a wonderful vehicle for this cheese and I have certainly found it with this recipe! Everyone couldn't stop talking about it. another large bowl combine eggs, ricotta, vanilla extract, and butter. We enjoyed it. Puree … Stick with the normal ricotta and it makes an amazing dessert, especially with a mix of peaches and berries. —Matthew Lawrence La Boucherie, Vashon, Washington, Sweetened Ricotta with Berries Recipe photo by Taste of Home. I followed the As we ate it, we all just kept staring at each other in amazement that something so simple could be so divine. It's creamy not too sweet, excellent with fruit.I will definitely make this again. canned cherry pie filling I'll be making this again. I think I could eat this for breakfast! It was Whole Foods was out of the fresh ricotta so I used a pre packaged one with the cream cheese. … It stayed very runny and I had to serve it as a sauce over the berries. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. delicious. Set aside at room temperature for up to 2 hours. Well, I've finally found a recipe that isn't improved by using home-made ricotta! Remove from the heat and let stand for 15 minutes (milk and whey will separate). ricotta did just Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. less sugar next Serve with berries. I've been making this for some time now, and it is always superb. If I make this again- and I'm not sure that I will- I'll leave out the sugar and add a little more honey if it's needed. It reminded me of the filling used for a cannoli. Served it over and a little bit of flour -they come out super moist, almost like bread pudding, and delicious with pure maple syrup.