Behind the Recipes
Raspberries with Ricotta Cream
Makes 4 servings
INGREDIENTS:
1 cup of part-skim ricotta cheese
2 tablespoons of light brown sugar
2 tablespoons of orange liqueur (or fresh orange juice)
1 pint of raspberries
Mint sprigs
PREPARATION:
1. Place the part-skim ricotta cheese in a strainer over a bowl and refrigerate for 30 minutes
2. After the ricotta is drained, put in a food processor or blender
3. Add the brown sugar and orange liqueur and blend until a smooth consistency is reached
4. Divide the pint of raspberries among 4 bowls and finish each off with a 1/4 cup of the ricotta mix
5. Decorate bowl with a mint sprig
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