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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Reviewer:

Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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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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Reviewer:

NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Aug. 28, 2004

Fast and easy...delicious!

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Reviewer:

michellew

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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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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Reviewer:

Kayla

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Reviewed: Feb. 21, 2002

This came out a little too thick and too bland for me. I tripled the sugar and wine and was happy with how it came out. I made it with raspberries and blueberries (no good strawberries were available), but I use strawberries in the future. The blueberries weren't sweet enough to taste right with the cream.

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16 users found this review helpful