Adapted from a recipe of Giada Delaurentis.
Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Toss the strawberries, raspberries, blueberries, and/or blackberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 6 | ||
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Calories: 193 | ||
Calories from Fat: 96 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 31.9mg | 10 % | |
Sodium 20.6mg | 1 % | |
Potassium 318.3mg | 8 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 17.4g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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