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.
Recipe information
Yield
Makes 6 servings
Ingredients
2 cups whole-milk ricotta cheese
4 ounces cream cheese, room temperature
4 tablespoons sugar
3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)
2 teaspoons fresh lemon juice
Preparation
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.
