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Sweetened Ricotta with Berries

 Sweetened Ricotta with Berries
Ricotta is a lovely "fast" cheese that can be made from whole milk, skim milk or whey. This creamy dessert is luscious topped with raspberries or strawberries. —Matthew Lawrence La Boucherie, Vashon, Washington
7 ServingsPrep: 40 min. + chilling


  • 8 cups whole milk
  • 1 cup heavy whipping cream
  • 1/2 cup lemon juice
  • 1 cup fresh blackberries
  • 1 cup fresh raspberries
  • 1 teaspoon sugar
  • 3 tablespoons honey
  • 1/8 teaspoon salt
  • 1/4 cup heavy whipping cream


  • In a Dutch oven, heat milk and cream to 180° over low heat,
  • stirring constantly. Stir in lemon juice. Remove from the heat and
  • let stand for 15 minutes (milk and whey will separate).
  • Line a large strainer with four layers of cheesecloth and place over
  • a large bowl. Pour milk mixture into prepared strainer; strain for 1
  • hour or until most of the liquid is strained. Discard liquid. Wrap
  • ricotta with edges of cheesecloth. Refrigerate for at least 1 hour.
  • Squeeze out any liquid; remove cheesecloth and discard liquid from
  • bowl.
  • In a small bowl, combine berries and sugar; set aside. Place ricotta
  • in a food processor. Add honey and salt; cover and process until

2 of 2

Sweetened Ricotta with Berries (continued)

Directions (continued)

  • blended. While processing, gradually add cream in a steady stream;
  • process until creamy. Serve with berries. Yield: 7 servings.
Nutritional Facts: 1/3 cup ricotta with 1/4 cup berries equals 366 calories, 25 g fat (15 g saturated fat), 86 mg cholesterol, 171 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein.