Slice apple and set aside in bowl.
beat on med-high, ricotta cheese, heavy cream, Splenda and extract till very well combined.
Pour over apple and enjoy!
Makes 1 or 2 servings.
To make the parfait, mix the ricotta, vanilla extract and sugar. Fold in the whipped cream. Place into a large dessert bowl, alternating layers of ricotta cream and cookie crumbles, starting and finishing with a layer of ricotta cream. Cover and refrigerate for about 3 hours.
For the pineapple sauce, mix the pineapple, lime zest, juice and brown sugar. Just before serving, pile some of the salsa on top of the parfait. Serve with the remaining sauce.
Toast the walnuts and cool. You can leave the walnuts whole or chop coarsely when cool.
Mix the goat cheese and ricotta cheese together well with a whisk.
Put the cheese mixture into small ramekins and refrigerate at least 15 minutes, or you can just mound on a dessert plate.
Unmold the cheese. Top with 2 tbsp walnuts and drizzle each with 2 tbsp honey.
Serve.
he minced garlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp
Blend ricotta cheese, powdered sugar, almonds and Amaretto or almond extract; spread over cooled crust, leaving a border around the edges.
Top ricotta mixture with berries and brush with warm raspberry jam.
Serve chilled or room temperature.
If desired, top with whipped topping,.
beat the ricotta with the milk, egg yolks,
Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.
Beat ricotta and sugar in a large bowl with an electric mixer on medium speed until smooth. Fold in the yogurt, then the nougat and morello cherries. Spoon mixture into the prepared pan, smoothing top. Cover. Freeze overnight or until firm.
Unmold onto a serving platter. Let stand for at least 15 mins or until softened slightly before slicing. Garnish with fresh cherries, if desired.
Preheat oven to 350\u00b0F. Grease a 12 inch round pizza pan.
Combine sugar, salt, yeast, oil and 1 cup warm water in a medium bowl. Add flour; mix to a soft dough.
Turn dough on to floured surface and knead for 5 mins, or until smooth. Roll to a 12 inch round. Place on prepared pan and bake for 8-10 mins, or until lightly golden. Cool slightly.
Spread crust with ricotta and top with berries. Sprinkle with demerara sugar. Bake for 5 mins, or until sugar has melted. Serve with ice cream.
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Whisk the ricotta, remaining sugar, and pinch of
erving bowls, and divide the ricotta between them.
Take a
eat the eggs. Add the ricotta and beat until smooth. Mix
in.
Mix remaining sugar, ricotta cheese, cream cheese frosting, and
Cut a slice from the top of each orange; cut off peel in strips from top to bottom, cutting deep enough to remove white membrane.
Cut oranges into crosswise slices.
In a small bowl, mix Ricotta, sugar and liqueur.
To serve, arrange orange slices on platter and top with Ricotta mixture.
Sprinkle with cinnamon.
owl, mix eggs sugar and Ricotta cheese until smooth and creamy
nd-half, the milk, the ricotta, and the sugar, add the
Stir together ricotta cheese, confectioners' sugar, and vanilla and almond extracts in a bowl until smooth.
Mix graham cracker crumbs and melted butter together in a separate bowl.
Spoon about 1/4 of the graham cracker mixture into 2 wine glasses.
Layer about 1/4 the cheese mixture on top, then repeat the layers with the remaining cracker crumbs and ricotta cheese.
Top with chopped peaches and grated chocolate. Chill until ready to serve.
Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.
Mix together the Ricotta, extract and sweetener in a dessert bowl. Serve chilled and sprinkled with toasted almonds.
Let cool. Fold in the ricotta cheese and vanilla extract.
or the dough: Dump the ricotta into a large bowl, and