WHIPPED RICOTTA & FRESH BERRIES BOWL

WHIPPED RICOTTA & FRESH BERRIES BOWL

(No-Cook, Sugar-Free Option, Ready in 10 Minutes)

KEY INFO:

• Prep Time: 5-10 minutes
• Cook Time: None (20 mins if making optional compote)
• Total Time: 10-30 minutes
• Servings: 4
• Difficulty: Easy
• Dietary: Vegetarian, Gluten-Free, Low-Carb Option

EQUIPMENT NEEDED:

• Food processor or blender (or whisk)
• Mixing bowl
• Measuring cups/spoons
• Serving bowls
• Optional: Saucepan (for compote)

INGREDIENTS:

For the Whipped Ricotta Base:

• 2 cups whole milk ricotta (500g)
• ½ tsp vanilla extract (2.5ml)
• Zest of ½ lemon
• ¼ tsp salt (1g)
• 2-4 tbsp sweetener of choice (honey, maple syrup, or sugar-free alternative)

For Topping:

• 2 cups mixed fresh berries (300g)
• Fresh mint leaves (optional)
• Toasted almond slivers (optional)

METHOD:

1. Remove ricotta from fridge 30 minutes before starting (brings out flavor)
2. Place ricotta, vanilla, lemon zest, and salt in food processor
3. Blend for 60-90 seconds until smooth and creamy
4. Taste and add sweetener gradually, blending between additions
5. Divide whipped ricotta between 4 bowls
6. Top with fresh berries, mint, and almonds if using

CRUCIAL TIPS:

• Don’t over-blend ricotta – stop when just smooth
• Pat berries dry thoroughly to prevent water pooling
• Taste before adding full amount of sweetener
• Room temperature ricotta whips better than cold

STORAGE & SCALING:

• Keeps 2 days refrigerated
• Components best stored separately
• Recipe easily halves or doubles
• Adjust sweetener to taste when scaling

VARIATIONS:

1. Savory Version:
   • Skip sweetener
   • Add olive oil, black pepper, herbs
2. Sugar-Free Berry Compote:
   • Simmer 2 cups berries with sugar-free sweetener
   • Cook 20 mins until thickened
3. Vegan Option:
   • Use cashew ricotta
   • Choose maple syrup for sweetener

COMMON MISTAKES:

• Using cold ricotta (results in lumps)
• Over-sweetening
• Not drying berries properly
• Blending too long (becomes grainy)