Ricotta Dip And Fresh Fruit Recipes

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.

Steps:

• Mix all ingredients.
• Chill.

Steps:

• COMBINE all ingredients in small bowl.
• REFRIGERATE to blend flavors until ready to serve with an assortment of fresh fruit.

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.

Steps:

• In a blender or food processor bowl combine the ricotta cheese, powdered sugar, orange juice and vanilla.
• Cover and blend or process till smooth.
• Stir into the yogurt.
• If desired, cover and chill up to 24 hours.
• Serve with assorted fruit.

Steps:

• 1. in a blender combine ricotta cheese, cream cheese, orange juice, and powdered sugar. blend until smooth. in a medium bowl stir togather cheese mixture and yogurt. if desired chill up to 24 hours. serve with assorted fresh fruit. ummmm