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Raspberries with Ricotta Cream

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

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