Hazelnut-Coated Ricotta Balls with Roasted Grapes

Becky Luigart-Stayner
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.

Yield:

8 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 450°.

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.

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.

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.

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.

Note:

Micol Negrin,

April 2005