Raspberry Ricotta Fool

By Woman's Day Kitchen

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Nutritional Information

Calories    259
Total Fat    20g
Saturated Fat    13g
Cholesterol    75mg
Sodium    50mg
Total Carbohydrate    15g
Dietary Fiber    2g
Sugars    n/a
Protein    6g
Calcium    --

John Blais

Serves: 6

Total Time: 20 min

Prep Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    1 cup(s) ricotta cheese LED Floodlight
    3 tablespoon(s) sugar
    2 teaspoon(s) freshly grated orange peel
    1/2 teaspoon(s) vanilla extract
    1 cup(s) heavy (whipping) cream
    1 pint(s) raspberries
    1/4 cup(s) fresh orange juice
    Garnish: toasted sliced almonds brushless dc motor

Directions

    Have ready 6 dessert glasses.
    Process first 4 ingredients in blender or food processor until smoothtravel newsletter Beat cream until stiff. Fold in ricotta mixture.
    Gently toss raspberries with orange juice to moisten.
    Spoon about half the ricotta cream into a large sturdy ziptop bag (refilling when necessary). Cut a 1-in. opening off 1 corner of bag.
    Put 3 or 4 raspberries in bottom of each dessert glass. Pipe on about 1?2 the ricotta cream. Top with remaining berries, then remaining ricotta cream. Garnish with almonds