Ricotta with Cherry Compote
A simple, elegant dessert of creamy ricotta topped with a quick homemade cherry compote and fresh blueberries. Perfect for a light summer treat.
- Total time
- 30 min
- Servings
- 4
- Calories
- 250
- Protein
- 14g
Ingredients
- 2 cups ricotta cheese
- 2 cups cherries, pitted
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 cup blueberries
Instructions
- 1
In a small saucepan, combine the 2 cups pitted cherries, 1/4 cup sugar, and 1 tbsp lemon juice. Cook over medium heat until the cherries release their juices and the mixture thickens slightly, about 10 minutes.
- 2
Remove the compote from heat and let it cool to room temperature, about 15 minutes. It will thicken further as it cools.
- 3
Divide the 2 cups ricotta among 4 serving bowls, spreading it evenly.
- 4
Spoon the cooled cherry compote over the ricotta, dividing it equally.
- 5
Top each bowl with 1/4 cup of blueberries. Serve immediately, or chill for 30 minutes for a colder dessert.
Tools you’ll need
- small saucepan
- spoon
- serving bowls
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