ricotta cheese-dessert-recipes

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  • 1.RICOTTA DESSERT R E C I P E SAuthentic Italian Ricotta Cheese

2. Authentic Italian Ricotta Cheese Get ready for a sitting ovation!Our Italian favorite makes incredibly delicious and sumptuous desserts. Sorrento Authentic Italian Ricotta Cheese has a mild flavor with a hint of sweetness and a soft, smooth, creamy texture that blendsbeautifully to create a variety of desserts that everyone will love. So delight your family and friends tonight with one of ourexciting new dessert recipes. And get ready to hear the applause. Good source of calcium and protein Great for a low carb lifestyle 2006 Sorrento Lactalis, Inc.Visit us at sorrentocheese.com for even more terrific recipes. 3. New York Style Cheesecake Authentic Italian Ricotta Cheese with Strawberries 4. Authentic Italian Ricotta Cheese New York Style Cheesecake with Strawberries Graham Cracker Crust: 2 cups graham cracker crumbs 1/2 cup butter, melted 1/4 cup sugar In bowl, combine all ingredients. Press crumbs firmly into bottom and up 1/2" of sides of 9" Springform pan. Set aside. Cheesecake Filling: 15 oz. container Sorrento Whole MilkPreheat oven to 350 degrees F.or Part Skim Ricotta Cheese Place a cake pan filled with water on the 8 oz. package cream cheese lowest rack of oven to create extra moisture 1-1/3 cup sugarand prevent cake from cracking. 2 whole eggs Prepare Topping: 2 egg yolksWith spoon or whisk, mix sour cream 1 tsp. grated lemon rind and sugar until smooth. Spread evenly 1 Tbsp. lemon juiceon top of cake. Return cake to oven 1 tsp. pure vanilla extractfor 7 minutes to set topping. Remove and Mix cream cheese and sugar at medium cool completely. Cover with plastic wrap speed until smooth, about 3 minutes. and refrigerate for several hours. Scrape bowl. Add ricotta and mix 1 minute.Mix berries with sugar. Cover and refrigerate Scrape bowl and add eggs, yolks, lemonuntil ready to serve cake. Run sharp knife rind, lemon juice and vanilla.around edge and remove cake. Cut into slices Mix for 2 minutes. Pour batter into crust. Bake for 55 to 60 minutes. Removeand top with spoonful of strawberries. from oven and cool for 1 hour. Serves 10. Sour Cream Topping: 2 cups sour cream 1/4 cup sugar Berries: 1 pint fresh strawberries, hulled and sliced 3 Tbsp. sugarsorrentocheese.com 5. Low Carb Strawberry Cr` mee Authentic Italian Ricotta CheeseLow Carb Chocolate Cr` me e Authentic Italian Ricotta Cheese 6. Authentic Italian Ricotta Cheese Low Carb Strawberry Cr` me e With mixer, blend together cream 15 oz. container Sorrento Part Skimcheese, sweetenerRicotta Cheese and berries for 2 oz. cream cheese1 minute on medium 1 packet artificial sweetener speed. Scrape bowl 1/2 cup sliced fresh strawberries,and add ricotta cheese.or frozen and drainedMix 1 minute more to blend completely. Chill for an hour. Garnish with strawberriesand serve. Serves 3 or 4. sorrentocheese.comAuthentic Italian Ricotta Cheese Low Carb Chocolate Cr` meeWith mixer, blend together cream 15 oz. container Sorrento Part Skimcheese, sweetener Ricotta Cheeseand cocoa for 2 oz. cream cheese1 minute on medium 1 packet artificial sweetener speed. Scrape bowl 2 tsp. unsweetened cocoaand add ricotta cheese. 1/2 cup fresh raspberries,Mix 1 minute more to blend completely.or frozen and drainedChill for an hour. Spoon into serving dish, Topping:layering raspberries with 1 cup heavy whipping cream chocolate creme. Top with with 1 Tbsp. sugardollop of whipped creamand raspberries and serve. In separate bowl, whip cream and sugar until it has a soft peak.Serves 3 or 4 sorrentocheese.com 7. Fudgy Brownies Swirled Authentic Italian Ricotta Cheese with CheesecakePineapple and Raisin Kugel Authentic Italian Ricotta Cheese 8. Authentic Italian Ricotta Cheese Fudgy Brownies Swirled Preheat oven to 350degrees F. Grease with Cheesecakebottom of a 13 x 9pan. Mix brownie Brownies:batter according 1 package brownie mix for 9 x 13 pan,to directions on box. oil and eggs Cheesecake filling: Mix cream cheese and sugar atmedium speed for 2 minutes until smooth. Add ricotta, Cheesecake:egg and vanilla. Mix for 2 minutes; set aside. Spread 15 oz. container Sorrento Whole Milkbrownie batter into prepared pan. Top withor Part Skim Ricotta Cheesecheesecake batter and make swirls with 8 oz. package cream cheese rubber spatula. Bake for 28-32 minutes. 1/4 cup sugar Brownies will be fudgy. Remove from oven and 1 eggcool completely. Refrigerate for several hours 1 tsp. pure vanilla extractbefore serving. Makes 16 brownies.sorrentocheese.comAuthentic Italian Ricotta Cheese Pineapple and Raisin Kugel Preheat oven to 350degrees F. Grease 12 oz. package egg noodles, cooked and drained 13 x 9 x 2 glass 2 cups Sorrento Whole Milkbaking dish with or Part Skim Ricotta Cheese1 Tbsp. butter. Whisk 1 cup sour cream together ricotta, sour 5 large eggs cream, and eggs until 1/2 cup milk smooth. Stir in milk, sugar, vanilla, cinnamon, 1/2 cup sugarraisins and pineapple. Add noodles and melted butter 1 Tbsp. pure vanilla extractand stir until evenly blended. Pour into 2 tsp. ground cinnamonbaking dish. Bake for 45 55 minutes or 1/2 cup raisinsuntil set and slightly golden on top. Serve 20 oz. can crushed pineapple, drained hot or at room temperature. 1/2 stick plus 1 Tbsp. melted butter Serves 12. sorrentocheese.com 9. Ice Cream Cone Cannolis Authentic Italian Ricotta CheeseFudgy Peanut Butter Pie Authentic Italian Ricotta Cheese 10. Authentic Italian Ricotta Cheese Ice Cream Cone Cannolis With wooden spoon, mix ricotta, sugar, 15 oz. container Sorrento Whole Milk vanilla and orangeor Part Skim Ricotta Cheeserind until smooth. 1/2 cup powdered sugarAdd chips and stir 1/2 tsp. vanilla extractuntil evenly blended. 1/4 tsp. grated orange rind Cover and refrigerate 1/4 cup mini chocolate chipsfor 1 hour. Spoon mixture into ice cream 810 sugar ice cream conescones. Add sprinkles and serve. Multi-colored sprinklesServes 810. sorrentocheese.comAuthentic Italian Ricotta Cheese Fudgy Peanut Butter PieWith electric mixer,mix butter, peanut 1 prepared 8 graham cracker crust butter and sugar for 6 oz. milk chocolate chips, melted 2 minutes at mediumspeed until smooth. With rubber spatula, smooth 2/3 of meltedAdd ricotta and mix chocolate mixture over bottom of crust and for 1 minute on medium. up the sides about 1/2". Put crust in freezerIn separate bowl, whip cream with sugar and vanilla while making the filling. Save rest for top. until it holds a soft peak. Gently fold cream into Filling: peanut butter mixture making sure to 3 Tbsp. butter, room temperature incorporate all of the cream. Spoon 1-1/2 cups smooth peanut butterfilling into prepared shell and refrigerate 1/4 cup plus 2 Tbsp. sugarfor 12 hours. With fork drizzle remaining 3/4 cup Sorrento Whole Milk melted chocolate chips over top and serve. or Part Skim Ricotta Cheese Serves 68. 1 cup heavy whipping cream with 1 Tbsp. sugar and 1/2 tsp. vanilla extract sorrentocheese.com


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