It’s beautiful. It’s healthy. It’s diabetic friendly. It’s gluten free. And, most important, it tastes great! This is a dessert dish I discovered, made by the Ina Garten, the Barefoot Contessa. It’s a great way to use those beautiful fresh summer berries without adding too many of those sinful diet no-no’s. In my version, I used strawberries, blackberries and raspberries. I didn’t make the sauce the original recipe called for, and I substituted Splenda for the sugar to make it more diabetic friendly. I think I may have found my new replacement for when those cheesecake cravings hit!


1 15 ounce carton of ricotta cheese (the original recipe, linked above, gives directions for making your own if you prefer)
2 tablespoons sugar or sugar substitute
2 tablespoons liquid honey
1 1/2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and quartered
2 6 oz. packages fresh raspberries
2 6 oz. packages fresh blackberries


Place the ricotta cheese in a bowl and stir in the sugar, honey and vanilla. Set aside at room temperature for up to 2 hours.

In another bowl, combine the berries.

To serve, spoon the berries into a dish and place a large spoon of the ricotta mixture on top. You can dress the dish with the Fresh Raspberry Sauce (recipe provided in the link above). I skipped the sauce and simply served the fruit and ricotta as an easy everyday dessert.

Use the berries you love the most. The more variety, the prettier the presentation and the yummier the dish!


1 Comments on “Fresh Summer Berries with Sweet Ricotta”

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