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
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.
More From Cooking Light
- 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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