• 0.33 cup whole milk Ricotta

  • 2 tablespoons plus 1/3 cup whipping Cream

  • 3 tablespoons icing sugar

  • ground Cinnamon

  • 12 oz fresh strawberries hulled, quartered (about 2 1/2 cups)

  • 0.5 dry pint fresh raspberry about 1 1/4 cups

  • 1 tablespoon Sugar

  • 1 tablespoon fresh Lemon Juice

  • 2 Kiwi Fruit peeled cut into 1/2 inch pieces

  • 3 tablespoons sliced Almonds


  • 1.

    Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)

  • 2.

    Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.

  • 3.

    Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.

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