Ricotta whipped cream

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More stable than regular whipped cream and with the savory tanginess of mascarpone, this whipped mascarpone is an ideal accompaniment to fruit desserts, cakes and puddings. It can be made up to 2 days ahead of serving and refrigerated until needed.

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Yeah, you heard right. It’s a little thick, a little creamy, an whole lotta awesome. The lemon ricotta whipped cream is good for adding a bit of tart contrast to sweet desserts, or to complement a citrusy dessert. Heck, you can even throw it on Jell-o and let it be the star of the show. For a plain variation, substitute the lemon in this recipe with vanilla extract.

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Light, creamy, and cloud-like in texture, my Whipped Ricotta Cream is an easy 5 minute dessert that I turn to when I'm craving something sweet, but want low effort. The base is made with 3 ingredients -- ricotta cheese, heavy cream, and almond extract, no added sugar! -- but I love to top it with chopped pistachios and dark chocolate. A light, sweet end to any meal! Gluten-free.

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