Divide ricotta mixture among 6 wineglasses. Top with berries and serve.
- Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
- Combine strawberries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
Whipped Riccotta with
Cotton Blossom Honey and strawberries
1 cup ricotta cheese
4 ounce cream cheese
3 tbspn Beema cotton blossom honey
3 tbspn sugar
3/4 tspm vamilla extract
4 cups fresh strawberries
3 tspn fresh lemon juice