Raspberries with Ricotta Cream

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 30 min
  • Yield: 4 servings
Save Recipe


1 cup part-skim ricotta cheese

2 tablespoons light brown sugar

2 tablespoons orange liqueur, (recommended: Grand Marnier) or fresh orange juice

1 pint raspberries

Mint sprigs


  1. Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
  2. Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur and process until smooth. (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.)
  3. Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture. Add a splash of the orange liqueur or juice, and garnish with mint sprigs.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Raspberry-Ricotta Mousse

Whipped Ricotta Toast with Quick Peach-Raspberry Jam

Apricot-Raspberry Tartlets

🤤 More Drool-Worthy Recipes