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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 28%
  • Fat: 7g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 12g
  • Carbohydrate: 31.1g
  • Fiber: 0.5g
  • Cholesterol: 23mg
  • Iron: 0.5mg
  • Sodium: 202mg
  • Calcium: 269mg


  • 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


  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.
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Hazelnut-Coated Ricotta Balls with Roasted Grapes Recipe at a Glance
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