Wonderful tasting and looking dessert. Like others have written, the homemade ricotta is what makes this special. I did a variation where I substituted pecans for the hazelnuts, sliced fresh peaches for the grapes, and then topped everything with a raspberry sauce.
Hazelnut-Coated Ricotta Balls with Roasted Grapes
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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
- 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.
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