Prep 10 mins
Cook 1 hr
yet to try Kitchen Tips: E-Z Fruit Shortcakes Prepare as directed. Spoon over pound cake slices and assorted fresh berries. Garnish with small dollops of additional thawed COOL WHIP Whipped Topping and fresh mint sprigs just before serving.
- 1 (15 ounce) container ricotta cheese
- 2⁄3 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 cups Cool Whip Topping, thawed
- PLACE ricotta, sugar, lemon juice and vanilla in food processor container; cover. Process until smooth. Spoon into medium bowl.
- ADD whipped topping; stir with wire whisk until well blended. Cover.
- REFRIGERATE at least 1 hour before serving.
I used this as a filling for crepes along with some sliced fresh strawberries. Everyone agreed it was very good but just a bit too sweet. I will make it again but reduce the sugar by at least half.
This was surprisingly good! Much lighter than I expected for a topping made with ricotta!!! I served it over recipe #227453 instead of the usual whipped cream topping. I also tasted it by itself and found that the fresh flavor was being subdued by the pie. While I think I might like just whipped cream on a spicy pumpkin pie, I would prefer this on something like a fresh fruit bowl, or some shortcake (as suggested) so I can enjoy the ricotta flavor. But it is so lovely to have something different to do instead of the same old thing. Thanks for sharing! ~Sue
I may never used plain cool whip again. I made this up using fat-free ricotta and fat-free cool whip and served over strawberries on top of slightly sweet biscuits. Sooo wonderful. Thanks for posting this nice little recipe.