Click here to learn more about delicious, nutritious MAGGIO Ricotta!
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Frosty Ricotta Key Lime Pie | |
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Ingredients 1 container (15 ounces) MAGGIO ricotta cheese 6 ounces frozen limeade concentrate 6 drops green food coloring 1 container (8 ounces) non-dairy whipped topping 1/2 cup strawberry jam 9-inch shortbread or graham cracker crumb crust Fresh strawberries and key lime for garnish |
Directions In large bowl beat MAGGIO ricotta with lime concentrate and food coloring until blended: fold in 3 cups whipped topping. Spread strawberry jam over bottom of crust. Spoon ricotta mixture into pie crust. Cover and freeze until firm, at least 4 hours. Let stand at room temperature for 20 minutes before serving. Garnish with fresh strawberries, key lime slices and additional whipped topping. Serves 6. Back to Top |
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Hazelnut Fudge Cheesecake | |
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Ingredients 1 1/4 cups chocolate cookie crumbs 3 Tablespoons butter 1 container (32 ounces) MAGGIO ricotta cheese 1 1/4 cups sugar 4 eggs 1/2 cup unsweetened cocoa powder 3 Tablespoons flour 1 teaspoon vanilla 1 cup sour cream 1/2 cup chopped hazelnuts Whipped cream, fresh raspberries and mint leaves for garnish |
Directions Lightly grease 8 or 9-inch springform pan. Combine cookie crumbs and butter; mix well. Press evenly over bottom and one-inch up sides of pan. Chill while preparing filling. In large bowl of electric mixer, beat MAGGIO ricotta cheese at high speed, gradually blending in sugar, then eggs. Reduce speed to low; addcocoa, flour, and vanilla until blended. Add sour cream, blend at low speed until smooth. Stir in hazelnuts. Pour mixture into crust. Bake at 350 F. until the cake sets, about 1 hour and 15 minutes. Remove from the oven and cool completely on a wire rack. Chill in refrigerator for 8 hours or overnight. Remove the sides of the pan. To serve, cut in wedges; garnish with whipped cream, raspberries and mint as desired. Serves 12. Back to Top |
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Creamy Ricotta and Berry Parfaits | |
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Ingredients For the fruit: 3 cups any combination of blueberries, raspberries, or sliced strawberries 1 Tbsp. each sugar and orange juice For garnish: mint sprigs For the cream: 1 container (15 oz.) MAGGIO ricotta cheese 2 Tbsp. orange juice 1 Tbsp. each, honey, brandy, and sugar 1 tsp. grated orange peel |
Directions In medium bowl, toss gently, the fruit, sugar, and orange juice. Let stand 30 minutes. In blender, mixer, or with whisk, blend ricotta with remaining ingredients until creamy. Chill until ready to serve. In tall parfait or wine glasses, layer cream and fruit. Garnish with mint. Serves 4. Back to Top |
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Pineapple Cheese Puffs | |
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Ingredients 1/2 cup, plus 2 Tbsp., sugar 1 cup MAGGIO ricotta cheese 1 large egg, lightly beaten 1 tube (12 oz.) refrigerated buttermilk biscuits 1 can (8 oz.) crushed pineapple, well drained 1 tsp. cinnamon 1/4 chopped walnuts |
Directions In bowl, blend 1/2 cup sugar, ricotta, and egg; set aside. Lightly grease 10 eight-oz. custard cups.* Press 1 biscuit on bottom and up sides of cups. Divide pineapple among cups. Top with 2 Tbsp. ricotta mixture. Mix cinnamon, nuts, and remaining sugar; sprinkle over tops. Bake in pre-heated 375 degree oven for 20 minutes, or until golden brown. Serve warm. Makes 10 puffs * Jumbo muffin tins may be used also Back to Top |
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| Cannoli | ||
| Ingredients 2 eggs 1/2 cup white sugar 1/4 cup melted butter 1/4 cup vegetable oil 1 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1 tablespoon distilled white vinegar 3 tablespoons cold water 2 cups MAGGIO ricotta cheese 1 cup white sugar 1/4 cup semisweet chocolate chips 1 teaspoon vanilla extract |
Directions In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth. Preheat a heavy skillet. Drop the cannoli batter 1 tablespoon at a time onto the skillet and bake for 1 to 2 minutes. Carefully remove cookies and roll on cooking cylinders while they are hot. Allow them to cool and remove from the cylinder. Fill when all of the shells have been baked and cooled. In a medium bowl, mix together the ricotta cheese, sugar and vanilla until smooth. Fold in the chocolate chips. Use a pastry bag to pipe the filling into the shells. Makes 24 servings Back to Top |
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