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Hazelnut-Coated Ricotta Balls with Roasted Grapes

Becky Luigart-Stayner
Yield 8 servings
Homemade ricotta is ideal for this memorable dessert. Its firm texture makes it easy to roll into balls (store-bought ricotta tends to be softer and would need to be drained first). You can prepare and chill the ricotta balls up to six hours in advance.


  • 5 reduced-calorie vanilla wafers
  • 1 tablespoon finely chopped hazelnuts, toasted
  • 2 cups (1 pound) Homemade Ricotta Cheese
  • 2 1/2 cups seedless red grapes (about 1 pound)
  • 2 tablespoons sugar
  • 1/2 cup maple syrup

Nutrition Information

  • calories 229
  • caloriesfromfat 28 %
  • fat 7 g
  • satfat 3.9 g
  • monofat 2.2 g
  • polyfat 0.4 g
  • protein 12 g
  • carbohydrate 31.1 g
  • fiber 0.5 g
  • cholesterol 23 mg
  • iron 0.5 mg
  • sodium 202 mg
  • calcium 269 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place vanilla wafers in a food processor, and pulse 10 times or until coarse crumbs measure about 2 tablespoons. Combine wafer crumbs and nuts in a shallow dish, stirring to combine.

  3. With moist hands, shape Homemade Ricotta Cheese into 24 (1-inch) balls; roll balls in crumb mixture, coating on all sides. Place coated balls on a baking sheet; chill.

  4. Place grapes on a jelly-roll pan, and sprinkle with sugar. Bake at 450° for 17 minutes or until grapes begin to burst, stirring occasionally.

  5. Place 3 ricotta balls on each of 8 dessert plates; top each serving with about 1/4 cup grapes. Drizzle 1 tablespoon maple syrup over each serving.