Prep 10 mins
Cook 20 mins
Originally came from Moosewood. We love it for breakfast or dessert. If you use strawberries, don't use frozen. The jam should be the same flavor as the fruit. Cherry is fantastic. Cooking time is the time the flavors rest to 'marry'.
- For a smoother, mousse like texture, blend the ricotta cheese a couple minutes in the blender.
- Fold in the fruit and jam.
- If you plan to serve it all right away, fold in the whipped cream.
- Let it set 20 minutes in the fridge.
- If you only plan to use a portion now and the rest hours later, save out the whipped cream. Let the ricotta fruit mixture rest to let the flavors "marry".
- Spoon out whatever portions you pneed and add the whipped cream.
- Obviously you could use full fat or non fat for the cheese and whipped cream.
With post holiday plans to scale back, I was looking for a small treat that honored healthier eating. Found this and decided to prepare it with fat free ricotta and whipped topping. Running counter to the suggested matching of fruit and preserves, I paired raspberry preserves and thawed frozen peaches (a la peach Melba). The results were tasty, light and fresh.
The texture of this was a little different, but not bad. I didn't mind the grainyess of the ricotta, and the flavor was great. if you think you won't like a grainy dessert make sure to pulse in the blender as suggested. I used fresh strawberries and raspberry jam which worked out well. Made for PAC fall 08.