Ginger Ricotta Cream

This image courtesy of Joseph DeLeo

Keep a container of this creamy ricotta in the refrigerator year-round. Use it with fresh or canned fruit, such as halved pears or peaches, apples or nectarines, pineapple spears or whole strawberries.

Makes2 cups (500 mL)



Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursedessert, snack

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Five Ingredients or LessYes

Mealbreakfast, brunch, dinner, lunch

Taste and Texturecreamy, light, spiced, sweet, tangy

Type of Dishdessert sauce


  • 2 cups (500 mL) smooth ricotta cheese
  • 1/4 cup (50 mL) confectioners sugar (icing sugar)
  • 3 tbsp (45 mL) finely chopped crystallized ginger
  • 1 tsp (5 mL) freshly grated lemon zest


  1. In a large bowl, with an electric mixer, beat cheese and sugar until smooth. Stir in ginger and lemon zest. Serve at once or store in a tightly sealed container in the refrigerator for up to 2 weeks.


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