SWEET WHIPPED RICOTTA
Make a sweet whipped ricotta to enjoy on toast or as a dip.
Provided by Madeline
Categories Dip
Time 10m
Number Of Ingredients 3
Steps:
- Pour ricotta cheese, honey and salt into a food processor or high speed blender.
- Mix on high until a smooth whipped mixture remains. Stop the mixer and scrape down the sides as needed.
- Pour mixture into a serving bowl and spread over toast or pancakes or use as a dip!
Nutrition Facts : Calories 153 calories, Sugar 6 g, Sodium 257.6 mg, Fat 9.8 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 8.1 g, Fiber 0 g, Protein 8.5 g, Cholesterol 38.6 mg
FRESH BERRIES & SWEET RICOTTA
Steps:
- Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
- When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium 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. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
- The ricotta will keep, refrigerated, for 4 to 5 days.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
HONEY RICOTTA DIP WITH PISTACHIO AND APRICOT
Steps:
- In a large mixing bowl, beat together the cream cheese, ricotta, 2 tablespoons honey, and salt until smooth. Taste and add additional salt or honey as desired. Gently stir in the apricots.
- Transfer to a serving dish and smooth the top. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 (of 12), about 3 tablespoons, Calories 115 kcal, Carbohydrate 10 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 124 mg, Fiber 1 g, Sugar 8 g
RICOTTA DIP WITH CRUSHED TOMATOES & BRUSCHETTA
Brush slices of baguette with garlic then chargrill and pile high with Italian-style cheese dip with vibrant cherry tomatoes
Provided by Cassie Best
Categories Snack, Starter
Time 20m
Number Of Ingredients 11
Steps:
- In a large bowl, mash the ricotta, cream cheese, mint, chives and some salt. When smooth, spread over a large plate or a wide, shallow bowl, creating a dip in the centre to hold the tomatoes. Chill until ready to serve.
- In another bowl, crush and rip up the tomatoes with your hands until they are in small chunks and really juicy. Strain through a sieve and discard the juice (or freeze to use in another recipe). Add the vinegar, sugar, olive oil and a good pinch of salt. Mix together, then set aside.
- Heat a griddle pan until smoking hot. Brush the bread slices with olive oil and rub with the garlic cloves. Place on the hot griddle for 1-2 mins each side until nicely charred - you'll have to do this in batches.
- Pile the squashed tomatoes on top of the ricotta spread. Drizzle with extra oil and scatter with the remaining mint. Place in the centre of the table and let everyone dip in with the charred bruschetta.
Nutrition Facts : Calories 213 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
RICOTTA DIP AND FRESH FRUIT
this is a good one it comes from a magazine family circle
Provided by Wallace Hale
Categories Fruit Desserts
Time 15m
Number Of Ingredients 5
Steps:
- 1. in a blender combine ricotta cheese, cream cheese, orange juice, and powdered sugar. blend until smooth. in a medium bowl stir togather cheese mixture and yogurt. if desired chill up to 24 hours. serve with assorted fresh fruit. ummmm
FRUIT PLATTER WITH WHIPPED RICOTTA
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
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.
SWEET RICOTTA DIP FOR FRUIT
This is a very simple dip to use with fresh fruit. It can be served in the same fashion as vegetables (crudites) and dip, a bowl of this surrounded on a plate by melon balls/slices, strawberries, grapes, kiwi, cherries, blueberries, bananas and apple slices. Just be sure to dunk bananas and apple slices in lemon juice first to prevent browning. Serve with a shot glass full of toothpicks, and Voila!
Provided by davianng
Categories < 15 Mins
Time 5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients.
- Chill.
Nutrition Facts : Calories 77.2, Fat 4.9, SaturatedFat 3.1, Cholesterol 19.3, Sodium 31.9, Carbohydrate 3.7, Sugar 2.6, Protein 4.3
RICOTTA FRUIT DIP
Great time saver to buy fruit already cut up at the grocery store...then this dip goes together in minutes...whala! You have a great refreshing appetizer or dessert!
Provided by jonesies
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a blender or food processor bowl combine the ricotta cheese, powdered sugar, orange juice and vanilla.
- Cover and blend or process till smooth.
- Stir into the yogurt.
- If desired, cover and chill up to 24 hours.
- Serve with assorted fruit.
FRUITY RICOTTA DIP
A recipe I found from Smucker's. Serve with fresh fruit such as strawberries, pineapple, grapes, apples and more.
Provided by Pam-I-Am
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium bowl.
- Place plastic wrap or a lid on top and refrigerate for at least one hour.
- Serve with fresh fruit.
Nutrition Facts : Calories 78.7, Fat 2.4, SaturatedFat 1.5, Cholesterol 7.9, Sodium 14.2, Carbohydrate 13.6, Fiber 0.3, Sugar 8.9, Protein 0.7
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