Sunday, March 2, 2008

0 Recipe #29: Sweet Whipped Ricotta Cream with Fresh Spring Berries

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Sweet Whipped Ricotta Cream with Fresh Spring Berries

2 c. nonfat, part-skim ricotta
1/2 c. honey
1 tsp. vanilla
1 Tbsp. triple sec
1 Tbsp. blue Curaçao
juice & zest of 1/2 lemon
3 c. fresh strawberries, hulled & sliced
1 c. fresh blueberries
1/4 c. raw unsalted almonds, toasted & then crushed
fresh strawberries, sliced (about 1/4 c. per person)
mint leaves

Directions: Blend ricotta & honey in a food processor until smooth, about 1 minute. Next add vanilla, triple sec, blue Curaçao, lemon juice & zest, & berries, and blend for another minute. Refrigerate for at least 3-4 hours before serving. Divide into equal portions, garnish with toasted nuts, fresh sliced strawberries, & mint leaves.

Alternate Preparation Ideas: Another way to make this would be to make the ricotta cream without adding the fresh fruit into the blender, and instead use some of the blueberries & sliced strawberries as part of the topping, along with the almonds & mint leaves.

Another idea would be to pour the ricotta cream and berry mixture into a graham cracker pie shell and chill 3-4 hours before serving. Garnish the "pie" with sliced strawberries, almonds, & mint leaves.

Yield: 6-8 servings.

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