Raspberry Ricotta Fool

Raspberry isn’t the only fruity flavor you’ll taste here—orange peel and orange juice complete this treat that’s ready in just 20 minutes.


1 c. ricotta cheese
3 tbsp. sugar
2 tsp. Freshly grated orange peel
1/2 tsp. vanilla extract
1 c. heavy (whipping) cream
1 pt. raspberries
1/4 c. fresh orange juice
Garnish: toasted sliced almonds


  1. Have ready 6 dessert glasses.
  2. Process first 4 ingredients in blender or food processor until smooth. Beat cream until stiff. Fold in ricotta mixture.
  3. Gently toss raspberries with orange juice to moisten.
  4. Spoon about half the ricotta cream into a large sturdy ziptop bag (refilling when necessary). Cut a 1-in. opening off 1 corner of bag.
  5. Put 3 or 4 raspberries in bottom of each dessert glass. Pipe on about 1⁄2 the ricotta cream. Top with remaining berries, then remaining ricotta cream. Garnish with almonds.

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