Cream cheese was added to the ricotta for this smooth, luscious dessert. But if you can find fresh ricotta, which is less grainy than some of the commercial types, use it and omit the cream cheese.
Ingredients
Makes 6 servings
Step 1
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.)
Step 2
Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
Step 3
Divide ricotta mixture among 6 wineglasses. Top with berries and serve.
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Reviews (27)
Back to TopA summer staple, always a huge hit, have been asked for this recipe multiple times.
Anonymous
NYC
5/19/2022
I had a carton of ricotta in the fridge and decided to make this since it seemed quick and easy (it was!). We enjoyed it. Will make again.
pokano
Seattle, WA
7/15/2019
Well, I've finally found a recipe that isn't improved by using home-made ricotta! This has been a family favorite for years, and I tried to take it up a notch by using home-made ricotta from local full-fat milk. The result was texturally inferior to the times I've made it using the commercial stuff--stayed grainy no longer how long I ran the food processor. Stick with the normal ricotta and it makes an amazing dessert, especially with a mix of peaches and berries.
sitagaki
6/10/2019
YUM! Light but great. Super easy. I'll keep remaking this one!
Anonymous
Birmingham, AL
7/18/2016
So simple and delicious--a perfect summer dessert! I make this again and again, usually with a mix of raspberries and strawberries, though sometimes with blueberries as well. The wine glass presentation makes it a great dessert to serve to company, and the ricotta mixture keeps for a few days.
sitagaki
4/21/2015
LOVE THIS!! So easy!
ritten
Montclair, NJ
6/22/2012
Perfect dessert for a warm night! I had leftover ricotta from a plastic tub, and it worked fine. I tweaked this recipe a lot (I think it would be fine the way it is, I just had a lot of stuff laying around). I added a little lemon and orange zest, skipped the sugar and added 4tbls of honey, and sprinkled some lavender in. Also, along with the (tubbed) ricotta, I used marscapone instead of cream cheese, and added a few tbls of greek yogurt. Blended together it made a smooth, creamy, lightly sweet and floral mix.
sub224
3/23/2012
I was sick of same old berry pies.My bew favorite berry recipe when they are all ib season!
Anonymous
Maine
7/25/2010
There is a wonderful farm in my community which makes the best goat cheese and on rare occasions make a ricotta cheese with goats milk. I was looking for a wonderful vehicle for this cheese and I have certainly found it with this recipe!
Anonymous
Champaign, Il
11/9/2009
I followed the recipe except for the fresh ricotta which we can't find here. I must say that the plastic tub ricotta did just fine, No grainy texture at all. I suppose it depends on the quality of the cheese. It was delicious. A bit less sugar next time. I think some grated lemon zest might be good too.
Anonymous
Guatemala
5/4/2008
Easy and yummy! Made this with leftover ricotta when my DH needed something sweet on a cold winter night. Used 4 Tbs honey and omitted the sugar. Served it over canned cherry pie filling with 1/4 Tsp almond extract added and topped it off with mini semi-sweet chocolate chips. Will make again!
icre84you
soggy seattle
1/25/2008
这个很简单,所以很好吃。使用常规的国际扶轮cotta from the tub with cream cheese. It did have a bit of a grainy texture to it, but it wasn't unpleasant, and didn't take away from the dish at all.
wenndypoo
NY
7/15/2007
This made for a lovely dessert that's just a little bit special. Definitely use the fresh ricotta, as the stuff from the tub in the grocery store just will NOT get smooth! All guests liked this dessert...I shaved dark chocolate over the top as well.
hannieho
Jacksonville, FL
1/12/2007
This was amazing!!!! I made a blueberry crisp and served this on the side minus the berries. Everyone couldn't stop talking about it. Whole Foods was out of the fresh ricotta so I used a pre packaged one with the cream cheese. So good I made it again the next day!!!
Anonymous
FL
8/10/2006
It's a 3.5 forks. I've never had anything like this. It's creamy not too sweet, excellent with fruit.I will definitely make this again. Must use FRESH RICOTTA. I put in the cream cheese as well. I wouldn't change a thing.
Anonymous
Petaluma Ca
7/11/2006
