Cherries With Chocolate In Ricotta
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 15ounces part-skim ricotta
- ¼cup kirsch, or to taste
- ¼cup powdered sugar, or to taste
- 2ounces best-quality bittersweet chocolate, chopped
- 1 to 1½pounds very ripe cherries, pitted and halved
- Cocoa powder, preferably Dutch process, for garnish
- 2tablespoons sliced almonds, toasted
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
391 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 34 grams sugars; 15 grams protein; 107 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Whip ricotta with kirsch and powdered sugar to lighten. Fold in chocolate and cherries. Add more kirsch and sugar if needed. (If time allows, chill at least 15 minutes.) Divide among 4 shallow serving bowls. Dust lightly with cocoa, and garnish with almonds.
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Cooking Notes
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Tina
Can you suggest a non-alcoholic substitute for the kirsch?
Charles E Dawson
Grenadine. While not a cherry extract, it has a robust, slightly bitter fruit flavor that comes close. But unlike clear kirsch, grenadine will turn this dish very red.
Nancy
I made this as directed and thought it was great. Very easy, and I like that the dessert was dominated by the cherries. I used frozen sweet cherries.
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