Ricotta With Honey And Raspberries Recipes

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PARFAITS WITH RICOTTA, HONEY, AND RASPBERRIES



Parfaits with Ricotta, Honey, and Raspberries image

In this light, refreshing dessert, creamy ricotta sweetened with honey and raspberries is complemented by the crunch of toasted almond slices.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5m

Number Of Ingredients 4

4 tablespoons honey
1 cup part-skim ricotta cheese
1 cup fresh raspberries
1/4 cup toasted sliced almonds

Steps:

  • Spoon 1 tablespoon honey into each of four serving glasses.
  • In a medium bowl, whisk ricotta cheese to loosen slightly; spoon gently over honey, and top with raspberries and almonds, dividing evenly among glasses.

RICOTTA WITH HONEY AND RASPBERRIES - GIADA DE LAURENTIIS



Ricotta With Honey and Raspberries - Giada De Laurentiis image

Giada De Laurentiis recently prepared this sweet comfort food on her show, "Everyday Italian." It looked so delicious I had to add it to my collection! This makes two servings, so you can share it with a special friend. ;)

Provided by Julesong

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

1 lb ricotta cheese, divided
1 teaspoon sweetened cocoa powder, divided
1 cup fresh raspberry, cleaned well divided
2 tablespoons honey, divided,to taste
2 biscotti (your favorite kind - Giada used hazelnut almond chocolate-dipped ones)

Steps:

  • Find a couple of your special and attractive serving bowls, and divide the ricotta between them.
  • Take a small sieve, hold it over one of the bowls, and pour a bit of coco powder into the sieve- tap the side of the sieve to sprinkle the cocoa over the ricotta; repeat with other serving, using 1/2 tsp of the cocoa powder for each serving.
  • Top each serving with half of the fresh berries, then drizzle each with half of the honey.
  • Dig a biscotti cookie into the dishes, to use as spoons to eat the dessert.
  • Get yourself a good book, sit down in front of the fire, eat, and enjoy (of course, if you're serving this to someone special you might want to offer to feed it to him/her)!

Nutrition Facts : Calories 491.7, Fat 29.9, SaturatedFat 18.9, Cholesterol 116, Sodium 192.6, Carbohydrate 31.6, Fiber 4, Sugar 20.6, Protein 26.4

RICOTTA WITH HONEY AND RASPBERRIES



Ricotta with Honey and Raspberries image

Provided by Giada De Laurentiis

Time 5m

Yield 2 servings

Number Of Ingredients 5

1 pound ricotta cheese
1 teaspoon sweetened cocoa powder
1 cup fresh raspberries
2 tablespoons honey
2 biscotti cookies

Steps:

  • In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES



Whipped Ricotta with Honey and Mixed Berries image

Categories     Berry     Dessert     Ricotta     Summer     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.

PHYLLO TARTS WITH RICOTTA AND RASPBERRIES



Phyllo Tarts with Ricotta and Raspberries image

For the best texture in these flaky tarts, use low-fat ricotta rather than skim!

Provided by Violet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 10

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
¼ cup white sugar
1 egg
½ teaspoon orange zest
½ teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Steps:

  • Drain ricotta cheese in a sieve for 20 minutes; set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
  • Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
  • In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
  • Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.9 g, Cholesterol 41.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 11.7 g

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES



Whipped Ricotta With Honey and Mixed Berries image

Cool, refreshing, pretty and wonderfully appetizing. Originally, Bon Appetit - 2001. We added cream cheese to the ricotta to make this a smooth, luscious dessert.Why not use this with cranberries for Thanksgiving? Haven't done it as yet but why not? If you can find fresh ricotta, which is less grainy, then use it and omit the cream cheese. Can be made 1 day ahead, keep refrigerated and stir before using. It is very easy - time involved is refrigerator time. Update...03/2006 Serve with Amaretti cookies, coarsely chopped and add 3 tbsp. Amaretto liqueur.

Provided by Manami

Categories     Breakfast

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups whole milk ricotta cheese
4 ounces cream cheese, softened at room temp
4 tablespoons sugar
3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (blackberries, blueberries, raspberries and halved strawberries)
2 teaspoons fresh lemon juice

Steps:

  • Blend ricotta cheese, cream cheese, 2 Tablespoons sugar, honey and vanilla in processor until very smooth.
  • Transfer to bowl.
  • Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
  • Combine berries, lemon juice and remaining 2 Tablespoons sugar in a large bowl; toss to coat.
  • Let stand 30 minutes at room temperature.
  • Divide ricotta mixture among 6 wineglasses & then top with berries.
  • Serve and enjoy!

Nutrition Facts : Calories 275, Fat 17.2, SaturatedFat 10.9, Cholesterol 62.6, Sodium 125.3, Carbohydrate 20.2, Sugar 17.4, Protein 10.7

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