Parfaits With Ricotta Honey And Raspberries Food

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PARFAITS WITH RICOTTA, HONEY, AND RASPBERRIES



Parfaits with Ricotta, Honey, and Raspberries image

In this light, refreshing dessert, creamy ricotta sweetened with honey and raspberries is complemented by the crunch of toasted almond slices.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5m

Number Of Ingredients 4

4 tablespoons honey
1 cup part-skim ricotta cheese
1 cup fresh raspberries
1/4 cup toasted sliced almonds

Steps:

  • Spoon 1 tablespoon honey into each of four serving glasses.
  • In a medium bowl, whisk ricotta cheese to loosen slightly; spoon gently over honey, and top with raspberries and almonds, dividing evenly among glasses.

RICOTTA WITH HONEY AND RASPBERRIES



Ricotta with Honey and Raspberries image

Provided by Giada De Laurentiis

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 5

1 pound ricotta cheese
1 teaspoon sweetened cocoa powder
1 cup fresh raspberries
2 tablespoons honey
2 biscotti cookies

Steps:

  • In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.

RASPBERRY AND BALSAMIC PARFAITS



Raspberry and Balsamic Parfaits image

Provided by Giada De Laurentiis

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 7

Vegetable oil cooking spray
2 cups fresh raspberries (8 ounces)
3 tablespoons aged balsamic vinegar (aged for 5 to 10 years)
1/3 cup turbinado sugar (recommended: Sugar in the Raw)
1 cup mascarpone, at room temperature (8 ounces)
1/4 cup sour cream, at room temperature
3 tablespoons honey

Steps:

  • Line a small baking sheet with parchment or wax paper. Spray with cooking spray and set aside.
  • In a small bowl, carefully toss the raspberries and vinegar together. Let the mixture stand for 15 minutes.
  • Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot). When cool enough to handle, crumble into small pieces.
  • In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.
  • Spoon the raspberry mixture into 4 (8-ounce) glasses. Dollop the mascarpone mixture on top. Sprinkle with the crumbled sugar and serve.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES



Whipped Ricotta with Honey and Mixed Berries image

Categories     Berry     Dessert     Ricotta     Summer     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.)
  • Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
  • Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES



Whipped Ricotta With Honey and Mixed Berries image

Cool, refreshing, pretty and wonderfully appetizing. Originally, Bon Appetit - 2001. We added cream cheese to the ricotta to make this a smooth, luscious dessert.Why not use this with cranberries for Thanksgiving? Haven't done it as yet but why not? If you can find fresh ricotta, which is less grainy, then use it and omit the cream cheese. Can be made 1 day ahead, keep refrigerated and stir before using. It is very easy - time involved is refrigerator time. Update...03/2006 Serve with Amaretti cookies, coarsely chopped and add 3 tbsp. Amaretto liqueur.

Provided by Manami

Categories     Breakfast

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups whole milk ricotta cheese
4 ounces cream cheese, softened at room temp
4 tablespoons sugar
3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (blackberries, blueberries, raspberries and halved strawberries)
2 teaspoons fresh lemon juice

Steps:

  • Blend ricotta cheese, cream cheese, 2 Tablespoons sugar, honey and vanilla in processor until very smooth.
  • Transfer to bowl.
  • Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
  • Combine berries, lemon juice and remaining 2 Tablespoons sugar in a large bowl; toss to coat.
  • Let stand 30 minutes at room temperature.
  • Divide ricotta mixture among 6 wineglasses & then top with berries.
  • Serve and enjoy!

Nutrition Facts : Calories 275, Fat 17.2, SaturatedFat 10.9, Cholesterol 62.6, Sodium 125.3, Carbohydrate 20.2, Sugar 17.4, Protein 10.7

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