Ricotta fruit dessert recipe : How to make a light summer dessert
Back by popular demand: Grandma Sally! This time around, she shows us how to make ricotta fruit dessert — a favorite in the summertime.
I recently went to a big family reunion — there were 40 of us there! — and one of the evenings, Grandma Sally was in charge of the dessert. She doubled the recipe to her ricotta fruit dessert and it was a hit! It’s perfect for this time of year because it’s light, it’s chilled, and you can use all of the fresh berries that abound.
In case you missed the last time she was in a video with me — showing her orange almond biscotti recipe — here’s the link: https://www.youtube.com/watch?v=ZrYYers4GV4
(Recipe and more info below!)
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RICOTTA FRUIT DESSERT RECIPE:
**Note** These are the amounts we used to feed a huge number of people this dessert. Unless you, too, are making it for a big group–I highly recommend cutting the amounts in half.
-28 ounces whole milk ricotta
-8 ounces reduced fat cream cheese
-4 eggs
-1/2 cup fresh lemon juice
-4 tsp. vanilla extract
-2 Tbsp. flour
-1 cup confectioner’s sugar
-fresh berries, to top (use your favorite berries/fruit!)
Blend all of the ingredients together — except the berries! Blend until smooth.
Line the bottom of your baking pan with parchment paper then add the ricotta mixture. If you do cut the recipe in half, as I suggest, just one 9×12 inch baking pan should do the trick here. Spread it evenly in the pan.
Bake for 25-30 minutes at 350 degrees. Then refrigerate until chilled.
Next, add fresh berries on top and cut into squares for serving. And enjoy! (By the way, a dollop of whipped cream is wonderful on this!)
Will keep well in the refrigerator for 2-3 days.
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