Berries With Ricotta Cream Recipes

FRESH BERRIES & SWEET RICOTTA

Fresh Berries & Sweet Ricotta image

Provided by Ina Garten

Categories dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

Homemade Ricotta (recipe follows)
2 tablespoons sugar
2 tablespoons liquid honey
1 1/2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and halved or sliced, depending on size (see Cook's Note)
2 (6-ounce) packages fresh raspberries
2 (6-ounce) packages fresh blueberries
Fresh Raspberry Sauce (recipe follows)
Grated lemon zest, for serving
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

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.

BERRIES WITH RICOTTA CREAM

Berries with Ricotta Cream image

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

Ingredients

1 cup part-skim ricotta cheese
1/2 cup heavy whipping cream
1/4 cup honey
2 cups fresh blueberries
2 cups fresh raspberries
1/2 cup chopped hazelnuts, toasted

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.

FRESH BERRIES WITH RICOTTA CREAM

Fresh Berries with Ricotta Cream image

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

Ingredients

Berry sauce
1 cup strawberries
1/4 cup unfiltered, unsweetened apple juice
Ricotta cream
2 cups reduced-fat ricotta (1 gram fat per ounce)
2 teaspoons finely grated lemon zest
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
Topping
1 cup sliced fresh strawberries
4 small mint sprigs
4 edible flowers, such as pansies or nasturtiums (optional)

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.

BERRIES WITH RICOTTA CREAM

Berries with Ricotta Cream image

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

Ingredients

1 cup whole-milk ricotta cheese
1 tablespoon orange liqueur
1 tablespoon honey
1 tablespoon sugar
1/2 teaspoon grated orange peel
1 1-pint basket strawberries, sliced
1 1/2-pint basket raspberries
1 tablespoon sugar
1 tablespoon orange liqueur

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.

RICOTTA WITH BALSAMIC BERRIES

Ricotta With Balsamic Berries image

Provided by Food Network Kitchen

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup balsamic vinegar
2 tablespoons honey
1 sprig mint
Sliced strawberries and/or blackberries, for serving
Fresh ricotta, for serving

Steps:

Boil the vinegar, honey and mint sprig in a small saucepan until syrupy, about 7 minutes. Cool the syrup slightly, then drizzle over strawberries and/or blackberries and ricotta.

LUSCIOUS AMARETTO RICOTTA WITH BERRIES (LOW FAT)

Luscious Amaretto Ricotta With Berries (Low Fat) image

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

Ingredients

1/2 cup blueberries
1/2 cup raspberries
10 strawberries, dehulled and chopped (or sliced)
1 teaspoon lemon juice
1 tablespoon sugar (or more)
6 ounces low-fat ricotta cheese
1/2 tablespoon sugar (or more)
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
3/4 tablespoon Amaretto

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

Berries Salad With Whipped Ricotta Cream image

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

Ingredients

2 cups strawberries, freshly sliced
1 cup blueberries
1/4 cup diet lemon-lime soda, divided
1 tablespoon fresh mint leaves, chopped
1/2 cup skim milk ricotta cheese
2 1/2 teaspoons lemon zest
2 tablespoons nonfat sour cream

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

RASPBERRY-RICOTTA ICE CREAM

Raspberry-Ricotta Ice Cream image

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

Ingredients

1 1/4 cups ricotta
1/2 cup cane sugar
3/4 teaspoon vanilla
1 teaspoon grated lemon zest
Coarse salt
1/2 cup heavy cream
1 cup berries

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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