Whipped Ricotta Dessert

Sweetened ricotta with a hint of lemon is whipped into a fluffy cream, piped over crushed amaretti cookies, and topped with fresh blackberries and raspberries.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 515 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 cup heavy cream
• 5 leaves fresh mint
• 8 ounces fresh ricotta cheese, well drained
• 5 fresh raspberries
• 2 tablespoons light flavored honey
• 20 amaretti cookies
• 20 fresh blackberries
• 0.25 teaspoon ground nutmeg
• 0.75 cup powdered sugar

Recipe Instructions

Step 1

Combine drained ricotta, heavy cream, powdered sugar, and honey in a glass or stainless steel mixing bowl. Mix the ingredients until creamy using the lowest speed of a stand mixer or hand mixer, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and place in the refrigerator while you prepare the serving glasses.

Step 2

Put amaretti cookies into a resealable plastic bag. Seal the bag and crush cookies into crumbs that are chunky and not too fine. Set aside 1 tablespoon of crumbs. Divide remaining crumbs evenly between five 6-ounce glasses.

Step 3

Pipe ricotta cream into each glass. Top with a sprinkle of the reserved cookie crumbs. Garnish each glass with 4 blackberries, 1 raspberry, 1 mint leaf, and a pinch of nutmeg. Refrigerate for 1 hour before serving.