The seson for pomegranates is on, and what a better way to enjoy this amazing fruit than by making my super easy pomegranate & whipped ricotta parfait ? I know, you must be thinking that I got payed by a ricotta lobby, to present one recipe after another, but unfortunately I wasn’t ;). I just love this creamy and rich cheese that whipped with a bit of cream and sugar becomes a fluffy incarnation of heaven!
And the best part is that this recipie is perfect for cooking with kids! They can crush the cookies, pour the whipped ricotta in to glasses and add pomegranate seeds. If they won’t eat the half of it :).
What you’ll need:
1 cup ricotta cheese
1 cup whipping cream
1/4 cup sugar ( or a bit more)
1/2 teaspoon vanilla extract
Start by whipping the cream with sugar, then when it’s whipped add ricotta cheese and vanilla extract and mix it well. When it’s all nice and fluffy, put it in a bowl. Open the pomegranate : I suggest doing it in a bowl of water, that way all the seeds will stay on top, and you’ll avoid a huge mess!
Now let your little helper put it all together. Crush the graham crackers in to pieces, put them on the bottom of a small glass, add the whipped ricotta, pomegranate seeds, some more graham crackers and more whipped ricotta.
Eat it fresh, because the pomegranate doesn’t stay fresh long once open!
It’s so easy to make, but it will definitively impress everyone during this holiday season!
Whenever you are looking for a new recipe to entertain this holiday season, or you’d just like to make a comforting weekend dessert, these mini double chocolate ricotta cheesecakes are a sure success ! They are fabulously rich, moist and chocolaty, without being complicated or long to prepare ( my favourite kind of dessert is an easy to prepare one!). And like any recipe that is made with cheese, it’s also full of calcium, and if you use dark instead of milk chocolate, like I did, than it could pass for a much healthier dessert then your regular chocolate cheesecake ( as I like to believe ). You can cut on sugar if you want. I didn’t though ;).
1/2 cup ricotta cheese
1/2 cup cream cheese
1 cup sugar
1/2 cup flour
1 cup melted chocolate
1/2 cup Oreo crumbs
2 tablespoons butter
For the chocolate crust :
1/4 cup melted chocolate
I stared with the Oreo crust, by simply mixing the crumbs with melted butter, and then pressing it inside the cupcake liners.
Now mix sugar with eggs, add melted chocolate and flour, then add ricotta cheese and cream cheese and mix on high speed until it’s all well blended.
Pour the chocolate cheesecake mixture on top of your Oreo crust. And bake for around 25 to 30 minutes on 350F, or until the edges are well baked but the insight of your double chocolate ricotta cheesecake is still soft.
When baked, take them out of the baking sheet, and let them cool down. Melt your remaining chocolate, and pour on top of the cheesecakes, and decorate with sprinkles.
Enjoy these double chocolate mini ricotta cheesecakes with a glass of milk or eggnog !
This is one of my summer favorite tastes: juicy and sweet grilled tomatoes and zucchinis, delicate ricotta , crunchy arugula salad and a hint of garlic. Simple. Delicious. I guess you could do it with real home made pastry, and well, I could as well, but honestly, sometimes I don’t feel like being a perfect house wife, and buying pastry works good for me 🙂
Fresh tomatoes (5 or 6)
ready to bake pastry
Spread some olive oil on the pastry, place sliced tomatoes and zucchinis, spread pressed garlic, and let it bake for around 35 min.
When ready, add ricotta and arugula salad.Voila!