Best 6 Berries With Ricotta Cream Recipes

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Indulge in a culinary symphony of fresh berries and velvety ricotta cream with our curated collection of delectable recipes. From the classic combination of strawberries and ricotta to the tantalizing twist of blueberries and lemon zest, each recipe promises a unique burst of flavor. Whether you're seeking a light and refreshing breakfast option, a sweet afternoon treat, or an elegant dessert to impress your guests, our diverse selection of recipes has something for every palate. Embark on a culinary journey as we guide you through the art of crafting these delightful dishes, transforming simple ingredients into extraordinary culinary creations.

Let's cook with our recipes!

BALSAMIC STRAWBERRIES WITH RICOTTA CREAM



Balsamic Strawberries with Ricotta Cream image

Provided by Ellie Krieger

Categories     dessert

Time 2h17m

Yield 4 servings

Number Of Ingredients 7

1 cup part-skim ricotta cheese
2 tablespoons honey
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons fresh basil leaves, cut into ribbons

Steps:

  • Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
  • In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
  • In a medium bowl, toss the berries with the basil and the balsamic syrup.
  • Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
  • Excellent source of: Vitamin C, Manganese
  • Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

FRESH BERRIES WITH RICOTTA CREAM



Fresh Berries with Ricotta Cream image

Provided by Jesus Gonzalez

Categories     Blender     Food Processor     Berry     Cheese     Dairy     Fruit     Herb     Dessert     No-Cook     Spring     Summer     Healthy     Self     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Berry sauce
1 cup strawberries
1/4 cup unfiltered, unsweetened apple juice
Ricotta cream
2 cups reduced-fat ricotta (1 gram fat per ounce)
2 teaspoons finely grated lemon zest
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
Topping
1 cup sliced fresh strawberries
4 small mint sprigs
4 edible flowers, such as pansies or nasturtiums (optional)

Steps:

  • Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

BERRIES WITH RICOTTA CREAM



Berries with Ricotta Cream image

Categories     Liqueur     Berry     Dessert     Low Fat     Low Sodium     Ricotta     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1 cup whole-milk ricotta cheese
1 tablespoon orange liqueur
1 tablespoon honey
1 tablespoon sugar
1/2 teaspoon grated orange peel
1 1-pint basket strawberries, sliced
1 1/2-pint basket raspberries
1 tablespoon sugar
1 tablespoon orange liqueur

Steps:

  • Combine first 3 ingredients in small bowl. (Can be made 8 hours ahead; chill)
  • Combine remaining ingredients in medium bowl. Let stand 30 minutes. Divide cheese mixture among 4 small bowls. Top with berry mixture.

FRESH BERRIES & SWEET RICOTTA



Fresh Berries & Sweet Ricotta image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17

Homemade Ricotta (recipe follows)
2 tablespoons sugar
2 tablespoons liquid honey
1 1/2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and halved or sliced, depending on size (see Cook's Note)
2 (6-ounce) packages fresh raspberries
2 (6-ounce) packages fresh blueberries
Fresh Raspberry Sauce (recipe follows)
Grated lemon zest, for serving
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

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.

BERRIES & CREAM TRIFLES



Berries & Cream Trifles image

Layers of cubed cake, berries and creamy ricotta mixture make pretty trifles that taste as rich as cheesecake. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 9

2 cups fresh or frozen cranberries
1 cup fresh or frozen blueberries
1/2 cup sugar
1/2 cup water
1 cup whole-milk ricotta cheese
4 ounces cream cheese, cubed and softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes

Steps:

  • In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold., Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth., In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.

Nutrition Facts :

BERRIES SALAD WITH WHIPPED RICOTTA CREAM



Berries Salad With Whipped Ricotta Cream image

Make and share this Berries Salad With Whipped Ricotta Cream recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups strawberries, freshly sliced
1 cup blueberries
1/4 cup diet lemon-lime soda, divided
1 tablespoon fresh mint leaves, chopped
1/2 cup skim milk ricotta cheese
2 1/2 teaspoons lemon zest
2 tablespoons nonfat sour cream

Steps:

  • Toss strawberries, blueberries, 2 tablespoons of soda and mint together in a medium bowl; set aside for 10 minutes.
  • Meanwhile, combine ricotta, remaining 2 tablespoons of soda and lemon zest in another bowl.
  • Whip with a hand-held mixer until light and fluffy; stir in sour cream.
  • Place about 3/4 cup of berry mixture in each of 4 small bowls and top each serving with 1/3 cup of cream.

Nutrition Facts : Calories 94.4, Fat 2.9, SaturatedFat 1.6, Cholesterol 10.2, Sodium 46.1, Carbohydrate 13.8, Fiber 2.5, Sugar 7.7, Protein 4.7

Tips

  • Choose fresh, ripe berries for the best flavor.
  • Make sure the ricotta cheese is well-drained so that the cream is not too runny.
  • If you don't have honey, you can substitute maple syrup or agave nectar.
  • You can also add a splash of vanilla extract or almond extract to the cream for extra flavor.
  • Serve the berries with the ricotta cream immediately, or chill for later.

Conclusion

This simple and delicious recipe is a great way to enjoy fresh berries. The creamy ricotta cheese and honey add a touch of richness and sweetness that perfectly complements the tartness of the berries. This dish is also very versatile and can be served as a snack, dessert, or even breakfast. So next time you're looking for a quick and easy way to enjoy your favorite berries, give this recipe a try.

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