Vanilla Ricotta Dessert Recipes

VANILLA RICOTTA DESSERT

Vanilla Ricotta Dessert image

A three-ingredient ricotta dessert that you quickly blend by hand or in your food processor.

Provided by Vered DeLeeuw

Categories Dessert

Time 1h10m

Number Of Ingredients 3

Ingredients

1 cup whole milk ricotta cheese ((half of a 15 oz container))
2 tablespoons honey (or a sugar-free sweetener (see note))
1/2 teaspoon pure vanilla extract

Steps:

Place the ingredients in your food processor bowl.
Process until very smooth, about 2 minutes.
Refrigerate for one hour before serving.
Serve in small, 1/3-cup dessert bowls or ramekins.

Nutrition Facts : ServingSize 0.25 recipe, Calories 142 kcal, Carbohydrate 10 g, Protein 7 g, Fat 8 g, Sodium 52 mg, Sugar 9 g

RICOTTA AND VANILLA BEAN PUDDINGS

Ricotta and Vanilla Bean Puddings image

Provided by Giada De Laurentiis

Categories dessert

Time 3h47m

Yield 10 servings

Number Of Ingredients 13

Ingredients

Butter, for greasing the muffin cups
1 (15-ounce) container whole milk ricotta cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
3 eggs, at room temperature
1/4 cup heavy cream
1/4 cup maple syrup
3 tablespoons sugar
1/8 teaspoon fine sea salt
1 vanilla bean
2 cups fresh, or frozen and thawed, cranberries
1/2 cup water
1 large orange, zested and juiced
1/2 cup sugar, plus extra, as needed

Steps:

For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.

LEMON-RICOTTA DESSERT CAKE

Lemon-Ricotta Dessert Cake image

This quick dessert is easy to throw together when you're planning your last-minute game night! Mix it up quickly, pop it in the oven, and you'll ease all the competitiveness with the light, spongy deliciousness!

Provided by Diana71

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 cup cake flour
2 teaspoons baking powder
¾ cup white sugar
½ cup butter, softened
1 teaspoon vanilla extract
3 eggs
1 cup ricotta cheese
1 large lemon, zested and juiced
¼ cup milk

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch round springform pan with butter and line with parchment paper.
Mix flour and baking powder together in a small bowl.
Cream sugar and softened butter together in a large bowl with an electric mixer. Add vanilla and beat 1 minute longer. Add eggs, one at a time, mixing thoroughly after each addition. Add in flour mixture; beat until combined. Add ricotta cheese, lemon zest, and lemon juice to batter; beat on medium speed for 2 minutes. Add milk and beat on low speed only until combined. Pour batter into the prepared baking pan.
Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes. Let cake cool completely before serving.

Nutrition Facts : Calories 314 calories, Carbohydrate 36.6 g, Cholesterol 109.7 mg, Fat 16 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 9.4 g, Sodium 269.4 mg, Sugar 19.5 g

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