Light Raspberry-Ricotta Fool
A fool is usually made with fruit and whipping cream. We’ve lightened the original by using ricotta cheese, and added a burst of citrus flavour, while maintaining this dessert’s made-in-10-minutes appeal.
2 cups (500 mL) fresh raspberries
1 Tbsp (15 mL) + 2 tsp (10 mL) sugar, divided
1 tsp (5 mL) pure vanilla extract (or split and scrape out seeds from 1/4 of vanilla bean pod)
1 cup (250 mL) ricotta cheese
2 Tbsp (30 mL) 10% table cream
1 tsp (5 mL) orange zest
Tip: You can use blueberries, blackberries or strawberries (or a mix), if you’d like. This recipe can easily be doubled.
Set aside 1/2 cup (125 mL) of the nicest-looking berries. Add 1 Tbsp (15 mL) sugar plus vanilla to remaining berries and mash lightly with a fork. Let sit. Using a hand mixer, beat ricotta cheese. Add cream and mix until smooth. Briefly beat in remaining 2 tsp (10 mL) of sugar plus orange zest. With a spoon, stir mashed berries into ricotta mixture, then divide among four glasses or dessert bowls. Garnish with reserved berries, and serve.
Serves four
Per serving: 171 calories, 8 g protein, 9 g fat (6 g saturated fat), 15 g carbohydrates, 4 g fibre, 34 mg cholesterol, 55 mg sodium
