Sweet Lemon Ricotta with Mixed Berries and Biscotti
Ingredients
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1 cup strawberries, hulled and halved
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1 cup raspberries
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1 cup blackberries
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1 cup blueberries
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1 cup powdered sugar
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1 lemon, zested and juiced
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3 cups good-quality ricotta cheese
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Store-bought almond biscotti
Directions
1.
To prepare the mixed berries, combine the berries in a medium pot and place over low heat. Add 1/2 cup of the powdered sugar and lemon juice, then simmer for 7 to 10 minutes to allow the berries to macerate and break down slightly. Shut off the heat and set aside to cool while you prepare the ricotta.
2.
To prepare the ricotta mixture, combine the remaining 1/2 cup
powdered sugar, the lemon zest, and the ricotta in a food processor. Process until mixture is light and fluffy.
3.
Spoon ricotta mixture into glasses and top with berry compote. Place biscotti on the side and serve.
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