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.
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
BERRY DUTCH BABY (LOW-FAT)
A lovely baked pancake that can be quickly put together without fuss. While this recipe calls for berries, pitted fruits -- peaches, plums, nectarines -- can be used with or instead of berries. If you enjoy tangy flavors, try substituting plain yogurt or buttermilk for half the milk.
Provided by justcallmetoni
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 425 degrees. Place cast iron skillet or other ovenproof frying pan in the oven.
- Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
- Add butter to the hot skillet, swirling to melt butter and coat both bottom and sides of pan.
- Pour the batter into the pan and bake 25 minutes or until until the Dutch baby is puffy and well-browned.
- While the cake is baking, mix the cinnamon and berries in a bowl.
- Spoon the berries onto the Dutch baby and sprinkle with powdered sugar.
- Serve hot.
Nutrition Facts : Calories 313, Fat 6.5, SaturatedFat 2.7, Cholesterol 114.6, Sodium 401, Carbohydrate 50.8, Fiber 8, Sugar 18.8, Protein 12.5
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.
AMARETTO WITH SUMMER FRUIT
This is especially great to take to someone's home for a party or to enjoy at home with guests....or alone!!
Provided by gailanng
Categories Breakfast
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- For syrup: in a small saucepan, stir together the sugar, water and honey. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Let cool for 30 minutes.
- Stir in the amaretto and lemon juice. Place fruit in a large mixing bowl. Pour syrup over fruit. Cover and chill for 1-1/2 to 2 hours.
- Serve over ice cream; sprinkle with toasted almonds or pecans.
Nutrition Facts : Calories 125.1, Fat 0.1, Sodium 3.9, Carbohydrate 33, Fiber 1, Sugar 31.5, Protein 0.7
AMARETTO
This is really right on for Amaretto!! It's hard to tell it from the real thing!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
- Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g
RICOTTA BAKED WITH GLAZED BERRIES
This is a sweet cheese loaf topped with a glazed berries. Use berries of choice. Jam is of choice as well. If you have those new colorful silicone loaf pans that would be easy to use.
Provided by Rita1652
Categories Cheesecake
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Day before serving.
- Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the ricotta and the eggs. Split the vanilla bean and scrape in the seeds and cinnamon.
- Sift in the icing sugar and mix in thoroughly.
- Spray a loaf pan and place parchment paper in pan.
- Spoon the ricotta mixture into the loaf pan and cover with aluminum kitchen foil.
- Place the pan into a slightly larger baking pan. Carefully place the baking pan in the oven. Then pour in enough boiling water to come about half-way up the side of the loaf pan.
- Bake the ricotta for 45-60 minutes, or until firm.
- Remove the loaf pan from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap and refrigerate. When it is thoroughly cold you can turn it out of the pan remove parchment paper and slice, arrange ricotta slices on a plate.
- While bringing to room temperature.
- Make the Glazed berries:.Unless you want the glaze chilled make from a couple hours to the day before.
- Cook all ingredients in a small saucepan over medium heat 5 minutes, stirring until jam melts. Makes about 2 cups.
- Spoon glazed berries over sliced cheese loaf and dust with powdered sugar.
Nutrition Facts : Calories 336.7, Fat 16.7, SaturatedFat 10, Cholesterol 137.3, Sodium 126.4, Carbohydrate 31.8, Fiber 0.2, Sugar 25.4, Protein 15.2
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