Berries With Ricotta Cream Recipes
BALSAMIC STRAWBERRIES WITH RICOTTA CREAM
Steps:
- Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
- In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
- In a medium bowl, toss the berries with the basil and the balsamic syrup.
- Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
- Excellent source of: Vitamin C, Manganese
- Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium
FRESH BERRIES & SWEET RICOTTA
Steps:
- Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
- When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
- The ricotta will keep, refrigerated, for 4 to 5 days.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
FRESH BERRIES WITH RICOTTA CREAM
Provided by Jesus Gonzalez
Categories Blender Food Processor Berry Cheese Dairy Fruit Herb Dessert No-Cook Spring Summer Healthy Self Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.
LUSCIOUS AMARETTO RICOTTA WITH BERRIES (LOW FAT)
Simple, but delicious, this is all about the ricotta. This is a low fat version of a Bon Appetit recipe that also included cream cheese, but not Amaretto. This ricotta is also good with peaches and crushed Amaretti cookies. Includes 30 minute stand time for the fruit. Each serving (based on two people) contains 3.5 grams of fat, and 1.5 grams of saturated fat (calculated from ingredient labels).
Provided by Maito
Categories Dessert
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine berries with lemon juice and sugar. Let stand at room temperature for 30 minutes. This will allow a syrup to develop.
- Mix ricotta ingredients together. This may be done in a food processor, if a finer texture is desired.
- Serve berries over a scoop of the ricotta. Serving it in a martini or other decorative glass makes for a nice presentation.
Nutrition Facts : Calories 213.1, Fat 7.2, SaturatedFat 4.2, Cholesterol 26.4, Sodium 107.8, Carbohydrate 27.7, Fiber 4.1, Sugar 17.8, Protein 10.7
BERRIES SALAD WITH WHIPPED RICOTTA CREAM
Make and share this Berries Salad With Whipped Ricotta Cream recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss strawberries, blueberries, 2 tablespoons of soda and mint together in a medium bowl; set aside for 10 minutes.
- Meanwhile, combine ricotta, remaining 2 tablespoons of soda and lemon zest in another bowl.
- Whip with a hand-held mixer until light and fluffy; stir in sour cream.
- Place about 3/4 cup of berry mixture in each of 4 small bowls and top each serving with 1/3 cup of cream.
Nutrition Facts : Calories 94.4, Fat 2.9, SaturatedFat 1.6, Cholesterol 10.2, Sodium 46.1, Carbohydrate 13.8, Fiber 2.5, Sugar 7.7, Protein 4.7
BERRIES WITH RICOTTA CREAM
Categories Liqueur Berry Dessert Low Fat Low Sodium Ricotta Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients in small bowl. (Can be made 8 hours ahead; chill)
- Combine remaining ingredients in medium bowl. Let stand 30 minutes. Divide cheese mixture among 4 small bowls. Top with berry mixture.
BERRIES WITH RICOTTA CREAM
Fresh, high-quality ingredients really make a difference in this dessert. If you don't have access to fresh-picked berries, use whatever fruit is in season near you. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat ricotta, cream and honey until combined. Divide berries among 6 dessert dishes. Top with cream and hazelnuts. Refrigerate until serving.
Nutrition Facts : Calories 277 calories, Fat 17g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein.
RASPBERRY-RICOTTA ICE CREAM
This ricotta ice cream is a delicious, egg-free and easy frozen treat. The creaminess of the ricotta gets a tart bite from firm berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.
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LOW CARB KETO BERRY RICOTTA DESSERT RECIPE | WHOLESOME YUM
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5/5 (35)Calories 202 per servingCategory Dessert
- In a blender, combine the ricotta, heavy cream, lemon zest, powdered sweetener, and vanilla. Puree until smooth.
- In 4 parfait cups, build alternating layers of ricotta whip and 1/4 cup (32 grams) of each type of berries.
MIXED BERRY RICOTTA PARFAIT RECIPE - THE CHUNKY CHEF
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5/5 (3)Total Time 10 minsCategory DessertCalories 143 per serving
- In a mixing bowl, add ricotta, honey, vanilla and 1 tsp lemon zest. With a handheld mixer, mix until ricotta is whipped and everything is combined. Set aside.
- Toss chopped strawberries with fresh mint, and separately toss blueberries with remaining 1 tsp lemon zest.
- To assemble parfaits, add a couple spoonfuls of ricotta mixture to the bottom of tall clear glasses. Top with a layer of blueberries, more ricotta, a layer of strawberries, then repeat until glasses are full. Garnish with a sprig of mint if desired.
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- Line a fine-meshed strainer with a paper towel and place it over a bowl. Dump the ricotta into the strainer and lightly press the surface with more paper towels to soak up as much water as possible. Let the ricotta drain for about 20 minutes.
- In the bowl of a food processor fitted with the steel blade, whiz the drained ricotta, sugar, vanilla, lemon zest, and juice until very smooth, about 5 minutes. Stop the processor once or twice during blending to scrape down the sides of the bowl to ensure the whipped ricotta is evenly silken.
- Use immediately or, if the finished ricotta cream seems a little loose or liquidy, scrape it into a fine-meshed strainer lined with damp cheesecloth or a clean, damp dish towel. Place the colander over a bowl, cover, and refrigerate the ricotta cream for a few hours to drain.
PUFF PASTRY FRUIT TARTS WITH RICOTTA CREAM FILLING ...
From cookingclassy.com
5/5 (1)Total Time 50 minsCategory DessertCalories 278 per serving
- For the filling: Whip heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form. Add 1/4 cup of powdered sugar and whip until stiff peaks form, set aside.
- In a separate medium mixing bowl whip cream cheese until fluffy, about 1 minute on high speed. Add remaining 1/2 cup powdered sugar and vanilla and mix until combine.
- Add ricotta and whip until fluffy, about 1 minute longer. Fold in whipped cream mixture. Cover and chill through. Keep chilled until ready to serve pastries (use within the day for best results).
- For the pastries: Thaw puff pastry about 20 - 30 minutes (it should still be cold, don't thaw entirely through it should hold a fairly stiff shape). Preheat oven to 400 degrees about halfway through thawing puff pastry.
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