This 3-Ingredient Dessert Feels Fancy But Couldn’t Be Easier

Whipped ricotta is a super easy and versatile base for lots of delicious snacks and a way to add something creamy to your meals. It’s as simple as adding ricotta cheese to a food processor or blender and blending until you have a perfectly whipped, light consistency. 

My favorite way to enjoy whipped ricotta is as a quick and easy dessert. I love it in a bowl topped with fruit like fresh berries, blood oranges, figs, or kiwi and drizzled with honey or maple syrup. I also like to add some texture to my bowls with something crunchy like chia seeds, crushed toasted nuts, or pomegranate seeds. 

It’s also lovely spread onto toast as a base then topped with fruit or jam for a decidedly fancy-feeling breakfast or snack.

How To Make My 3-Ingredient Whipped Ricotta and Berries

To make six servings (about 2 cups whipped ricotta), you’ll need:

• 1 (15-ounce) container whole-milk or part-skim ricotta cheese 
• 2 tablespoons honey or maple syrup, plus more to taste
• 1 pinch of salt
• 1/2 cup mixed berries per serving

Add the ricotta, honey or maple syrup, and salt to a food processor or blender. Blend on low speed or pulse until the ricotta looks whipped and smooth, about 10 to 15 seconds. Serve or store in an airtight container in the refrigerator for up to 4 days. Give the leftover ricotta a good mix before serving.

When ready to serve, scoop about 1/3 cup of the whipped ricotta into a bowl or spread onto toast, if desired. Top with the berries and drizzle with more honey or maple syrup.

More Ways To Enjoy Whipped Ricotta

Having whipped ricotta in the fridge is a great way to upgrade a sweet or savory dish. To keep the whipped ricotta more neutral, you can exclude the honey and add it to taste when serving with berries or other sweet applications. 

I like to add a dollop to pancakes, waffles, pasta, or risotto. For a different spin on a caprese sandwich, I like to sub whipped ricotta for the mozzarella and add heirloom tomatoes, olive oil, balsamic vinegar, and fresh basil. 

Whipped ricotta is also my go-to for last-minute invites to gatherings where I need to throw something together that’s simple and cheap. I did this recently for an appetizer potluck and went the savory route, topping the whipped ricotta with sautéed Castelvetrano olives and garlic. I toasted some bread and turned it into an easy, scoopable, creamy dip. The options are endless!