Best 6 Fresh Berries Sweet Ricotta Recipes

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Indulge in a delightful culinary journey with our collection of fresh berries and sweet ricotta recipes. From classic favorites to innovative creations, our recipes showcase the vibrant flavors and versatility of these ingredients. Discover the perfect balance of tart and sweet in our classic Berry Ricotta Toast, where creamy ricotta is topped with a medley of fresh berries and a hint of honey. For a refreshing twist, try our Berry Ricotta Parfait, layering yogurt, ricotta, and berries in a parfait glass for a healthy and visually appealing treat.

If you're craving a sweet and savory combination, our Berry Ricotta Salad is a must-try. Mixed greens are tossed with ricotta, berries, and a tangy balsamic vinaigrette, creating a harmonious blend of flavors. Elevate your brunch game with our Ricotta Berry Pancakes, fluffy pancakes studded with ricotta and fresh berries, served with a drizzle of maple syrup. And for a special occasion, our Berry Ricotta Tart is sure to impress, featuring a flaky crust filled with a creamy ricotta and berry filling. With these recipes, you'll have a repertoire of dishes that celebrate the beauty of fresh berries and sweet ricotta, perfect for any occasion.

Let's cook with our recipes!

SWEET RICOTTA



Sweet Ricotta image

This Sweet Ricotta can be used in so many ways - as a dip, spread on toasted sweet bread or to prepare a dessert pizza. Plus it's super quick to make!

Provided by Marcellina

Categories     Dessert     Snack

Time 3m

Number Of Ingredients 5

10 oz (300 grams) fresh ricotta cheese
¼ cup honey
1 teaspoon orange rind (finely grated)
½ tsp vanilla extract
1 pinch ground cinnamon

Steps:

  • Place all ingredients in the bowl of a food processor.
  • Process for 2 minutes or until smooth.
  • Serve with sweet crunchy cookies like pizzelle and fresh fruit slices

Nutrition Facts : Calories 197 kcal, Carbohydrate 20 g, Protein 8 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 63 mg, Sugar 17 g, ServingSize 1 serving

BREAKFAST RICOTTA WITH BERRIES & MAPLE SYRUP



Breakfast Ricotta with Berries & Maple Syrup image

Provided by Ina Garten

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
3 tablespoons sliced blanched almonds
1/8 teaspoon fleur de sel
1/3 cup pure maple syrup
2 cups Fresh Homemade Ricotta, recipe follows, or good fresh ricotta
2 tablespoons honey
1 teaspoon pure vanilla extract
1 pint mixed berries, such as raspberries, blueberries and strawberries
Toasted brioche or challah, for serving
4 cups (1 quart) whole milk
2 cups (1 pint) heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • Melt the butter in a small saute pan over medium heat. Stir in the almonds and saute, tossing frequently, for 2 to 3 minutes, until the almonds are a golden brown. Sprinkle with the fleur de sel, add the maple syrup and keep warm.
  • Meanwhile, combine the ricotta, honey and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm.
  • Set a medium-meshed sieve over a deep bowl. Line the sieve with two double layers of cheesecloth and dampen the cheesecloth.
  • Pour the milk and cream into a large 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 (a full rolling boil means that the bubbles have expanded in the pot). Turn off the heat and stir in the vinegar. Allow the mixture to stand for one minute until it curdles.
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl, discarding the liquid as it collects in the bowl. Allow it to drain at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker it will be. Transfer the ricotta to another bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. Yield: about 2 cups

BERRIES WITH RICOTTA CREAM



Berries with Ricotta Cream image

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

1 cup part-skim ricotta cheese
1/2 cup heavy whipping cream
1/4 cup honey
2 cups fresh blueberries
2 cups fresh raspberries
1/2 cup chopped hazelnuts, toasted

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.

FRUIT PLATTER WITH WHIPPED RICOTTA



Fruit Platter with Whipped Ricotta image

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

4 ripe but firm peaches or nectarines (about 1 pound), quartered and peeled
3 tablespoons sugar
2 tablespoons fresh lemon juice
1 pint part-skim ricotta
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
1/2 honeydew melon, halved and cut into thick slices
1/2 pineapple, halved, cored, and cut into thick slices
1/2 baby watermelon, cut into thick slices
1 bunch green or muscat grapes
3 kiwifruits, peeled and sliced
8 fresh figs, halved
2 cups mixed berries, such as blackberries, raspberries, and blueberries
Digestive Biscuits, for serving

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 MIXED BERRIES



Whipped Ricotta with Honey and Mixed Berries image

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

2 cups whole-milk ricotta cheese
4 ounces cream cheese, room temperature
4 tablespoons sugar
3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)
2 teaspoons fresh lemon juice

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.

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.

Tips:

  • Use fresh, ripe berries for the best flavor. If you can't find fresh berries, you can use frozen berries that have been thawed and drained.
  • Sweeten the ricotta cheese to your taste. You can use honey, maple syrup, or sugar.
  • Add a splash of vanilla extract or almond extract for extra flavor.
  • If you don't have a food processor, you can mash the berries with a fork or potato masher.
  • Serve the fresh berries and sweet ricotta immediately, or chill it for later.

Conclusion:

Fresh berries and sweet ricotta is a simple but delicious dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. Whether you like your berries tart or sweet, this dessert is sure to please. So next time you're looking for a quick and easy dessert, give this recipe a try. You won't be disappointed!

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