Whipped Ricotta With Honey And Summer Fruit Recipes
WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES
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
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
WHIPPED RICOTTA WITH HONEY AND SUMMER FRUIT
This recipe is delightful any time, but especially so on a warm summer evening.
Provided by Shelby Tarkany
Categories Italian Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Beat ricotta cheese, cream, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
- Spread ricotta mixture onto a platter; top with figs, strawberries, and plum slices. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 45.6 g, Cholesterol 31.2 mg, Fat 8.6 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 77.1 mg, Sugar 38.6 g
WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES
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
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.
WHIPPED RICOTTA WITH HONEY AND SUMMER FRUIT
Found this recipe in a Sunday Parade Magazine. it is heavenly!
Provided by Debby DeRousse @gma07
Categories Fruit Appetizers
Number Of Ingredients 8
Steps:
- Combine the ricotta,heavy cream and vanilla extract in a large bowl and whip using a whisk until light and fluffy,about 1 1/2 minutes (or place in a bowl and whip using a hand held mixer until light and fluffy)
- Spread the ricotta on a platter and top with the fruit, drizzle with some honey and season with a sprinkling of freshly ground pepper. Garnish with fresh mint sprigs.
FRUIT PLATTER WITH WHIPPED RICOTTA
You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored with vanilla and maple syrup, and subtly sweet digestive biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
- Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
- Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.
WHIPPED RICOTTA WITH HONEY AND SUMMER FRUIT
This recipe is delightful any time, but especially so on a warm summer evening.
Provided by Shelby Tarkany
Categories Italian Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Beat ricotta cheese, cream, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
- Spread ricotta mixture onto a platter; top with figs, strawberries, and plum slices. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 45.6 g, Cholesterol 31.2 mg, Fat 8.6 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 77.1 mg, Sugar 38.6 g
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