Ingredients
- 1/3 cup whole milk ricotta cheese
- 2 tablespoons plus 1/3 cup whipping cream
- 3 tablespoons powdered sugar
- Pinch ground cinnamon
- 12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
- 1/2 dry pint fresh raspberries (about 1 1/4 cups)
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 2 kiwi, peeled, cut into 1/2-inch pieces
- 3 tablespoons sliced almonds, toasted
Directions
Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
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By jamiewol
on September 02, 2011
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I make this recipe all of the time and I serve it in a martini glass. It is so simple and delicious. Very refreshing and not too heavy tasting. Great dessert for the summer as well.
By SNShearer
Monroe, NC
on July 15, 2011
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This is a great alternative to a tradition whipped cream and fruit parfait. The hint of cinnamon really pushes this over the top and the ricotta adds an interesting texture element. An amazing and simple to make dessert that I'm sure I will be making very often!
By connie.shelton7...
Charleston, SC
on February 28, 2011
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WOW! What a great fruit salad! I didn't change a thing and will definitely make it again.
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