Sunday, September 24, 2006

Raspberry ricotta fool

Enjoy the fresh fruit dessert with family or friends in every occasion.

Serves: 6
Total: 20 min

1 Cup ricotta cheese
3 Tbsp sugar
2 tsp freshly grated orange peel
1/2 tsp vanilla extract
1 cup heavy (whipping) cream
Two 1/2 pt raspberries
1/4 cup fresh orange juice
Garnish: toasted sliced almonds

  1. Have ready 6 dessert glasses.
  2. Process first 4 ingredients in blender or food processor until smooth. Beat cream until stiff. Fold in ricotta mixture.
  3. Gently toss raspberries with orange juice to moisten.
  4. 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.
  5. 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.

Per serving: 259 cal, 6 g protein, 15 g carbohydrate, 2 g fat, 20 g fat (13 g sat fat), 75 mg cholestrol, 50 mg sodium.


Sunniva said...

This sounds heavenly! Yum yum ;)

wen said...


thanks for dropping by my blog. I love anything creamy and cheesy! It'S super expensive here in Japan. However I still eat their locally made (Hokkaido made) camembert :p

Thebodytalk said...

Sunniva, it is a real Yum yum.

Wen, good luck in Japan.