With cherry jam or chunky applesauce
Here's a Kitchen Bliss recipe that is K.I.S.S. You know... Keep It Simple Stupid - and this recipe also gives you a chance to "go nuts" with creative combos. The Whipped Ricotta takes minutes to prepare, so use it for unexpected company or a quick week-night treat - that can be more or less healthy depending on how you enhance it.
I stumbled upon the recipe via a favourite blogger friend - Maria from She Loves Biscotti. She in turn acknowledges that she noticed this as a Pinterest trend and then applied her own touch. You should should visit her site - the photos and her tips will be a help.
With plum coulis
In brief (for 4-6 servings)...
1 cup full fat, traditional ricotta cheese (see Notes)
2 TB honey
2-3 TB creamy, thick (Greek-style) vanilla yogurt
I used my standing mixer to beat these together (though Maria advises you can use a hand held beater, hand blender or food processor). It seems crazy that a sort of granular cheese will become smooth - but it does!!! Time may vary depending upon the tool you are using, but the transformation usually happens in a few minutes. Refrigerate it as is for about an hour, or "fancy it up" and then refrigerate it.
Then, as I said, go nuts!
- When you visit Maria's site you'll see she layered it with macerated strawberries.
- I topped it with a Golden Plum Coulis. (pictured and recipe below)
- I have layered it with amaretti cookies, and once with crushed ginger snaps
- Layer or top it with other fruits - blueberries? or something you have in the cupboard - let's see... Bon Maman Cherry Preserves? the chunky applesauce a friend just gifted?
- Layer or top it with toasted nuts, and caramel.
- Unleash your creativity!
Plum Coulis from Cynthia David
1 lb golden plums
1/4 - 1/3 cup sugar
1/2 cup orange juice
"Cut plums in half, remove pits and coarsely chop. In a large saucepan over medium-high heat, add plums, sugar and orange juice and stir to combine. Bring to a boil. Lower heat and simmer, stirring occasionally, until plums are very soft. Remove from heat and cool to room temperature. Using a blender, purée plum mixture until smooth. Strain mixture through a fine sieve to remove any peel and set aside."
Another option: try my favourite Strawberry Coulis recipe.
Notes and Tips...
- Quantity - tubs of ricotta are usually about 2 cups - so go ahead and double this. Trust me, this will disappear.
- Ricotta - though I often prefer St Lucia brand - Tre Stelle works best for this.
- For KB Recipe Attribution Practices please click here.
<== Questions or Comments about this recipe? Visit the Recipe Q. C. page - looking forward to hearing from you!