Reviewed: Apr. 22, 2012

AMAZING!!!! This was SO yummy! I put this on top of many other desserts, and it works so well! The only changes I make are that I add whipped cream to it and I add a little vanilla. The vanilla makes such a big difference. DELICIOUS!!

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8 users found this review helpful

Reviewer:

Reviewed: Jan. 9, 2012

Or use 3/4 lb. fresh ricotta 1/4 cup heavy cream and 1 tsp. vanilla and whip about 1.5 mins. Spread on a platter and top with the fruit. Drizzle with honey and a sprinkle of freshly ground black pepper and garnish with mint.

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4 users found this review helpful

Reviewer:

Valerie

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Jan. 5, 2012

The cream taste similar to the inside of a cannolli but not as heavy. I didn't want to open a can of non-fat evaporated milk for just a tablespoon and used regular milk with no problems. Using the marsala wine gave it a taste like zabayon. I would think a dash of vanilla would be good if you don't have or want to use marsala wine. This cream isn't smooth like whipped cream and never will be but is still very very good. I liked it so much I had it with a berry topping and not berries with it topping them.

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29 users found this review helpful

Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Aug. 1, 2011

I love fresh berries and "cream", meaning "whipped cream" so I thought I'd give this a try. And while the concept is good, I found I do like things a little sweeter and ended up folding in some homemade "whipped cream" into the mixture.

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24 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 28, 2011

Toasted some macadamia nuts because the store didn't have hazelnuts, otherwise, followed the recipe. This was OK, but I wasn't crazy about the ricotta cream. Even after beating with a mixer, the texture was "grainy" for a lack of a better word, not creamy.

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8 users found this review helpful

Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jan. 27, 2011

It tastes very good, but the texture was more of a dressing than a cream

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4 users found this review helpful

Reviewer:

J. Whitcomb

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Mar. 7, 2006

This was a nice new recipe (a "grown-up" treat), but since I have a big sweet tooth, I think I would prefer whipping cream to ricotta. I used raspberries instead of blueberries.

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6 users found this review helpful

Reviewer:

Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

Reviewed: Mar. 8, 2005

I wasn't very thrilled with this recipe. The ricotta flavor was strong even though I didn't use a full cup. I had to use Sherry instead of Marsala b/c that's all I had, so that may have had something to do with it. It was kind of thick and needed to be sweeter.

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6 users found this review helpful

Reviewer:

NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

Reviewed: Aug. 28, 2004

Fast and easy...delicious!

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7 users found this review helpful

Reviewer:

michellew

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Apr. 30, 2002

The reason I'm giving this recipe a review because my grandpa is diabetic and he doesn't get many sweets or treats so this will be a real treat thank you

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31 users found this review helpful