Raspberry Ricotta Fool
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Total Fat 20g
Saturated Fat 13g
Total Carbohydrate 15g
Dietary Fiber 2g
Total Time: 20 min
Prep Time: 20 min
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
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