Ricotta And Berries With Caramelized Croutons
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Ricotta And Berries With Caramelized Croutons
Category
Dessert
Prep Time
15 minutes
Cook Time
10 minutes
Calories
480
Author:
Giada De Laurentiis
Ingredients
- 4 ounces ciabatta loaf, cut into 1-inch cubes
- 3 tablespoons unsalted butter, (melted)
- 2 tablespoons sugar
- 1/2 cup orange juice, (from 1 medium orange)
- 1/4 cup fresh lemon juice, (from 1 lemon)
- 1/2 cup sugar
- 1 cup blueberries
- 8 strawberries, (hulled and quartered)
- 1 1/2 cups whole milk ricotta cheese
- 3 teaspoons orange zest, (from 1 medium orange)
- 1 teaspoon lemon zest, (from 1 lemon)
- 1 tablespoon sugar
- 1 tablespoon thinly sliced fresh mint leaves
For The Citrus Berry Syrup:
For The Ricotta:
Instructions
- Preheat the oven to 400 degrees F. In a medium bowl, toss together the bread cubes and melted butter. Add the sugar and toss until the bread cubes are coated in sugar. Arrange the bread cubes in a single layer on a parchment-lined baking sheet and bake until golden brown, about 8 to 10 minutes. Cool completely.,
- For the Syrup:
- In a small saucepan, bring the orange juice, lemon juice, and sugar to a simmer, over medium-low heat. Stir until the sugar has dissolved, about 2 to 3 minutes. Add the blueberries and strawberries and simmer until the fruit softens, about 6 to 8 minutes. Cool the syrup to room temperature.
- For the Ricotta:
- Combine all the ingredients in a medium bowl. Mix well.
- To serve: Divide the ricotta mixture between 4 decorative dessert bowls. Spoon the fruit syrup over the ricotta and top with the croutons. Garnish with the sliced mint.
Nutrition
Nutrition
- per serving
- Calories
- 480
Amount/Serving
% Daily Value
- Carbs
- 62 grams
- Protein
- 14 grams
- Fat
- 21 grams
- Saturated Fat
- 13 grams
- Trans Fat
- 1 grams
- Cholesterol
- 70 milligrams
- Sodium
- 219 milligrams
- Fiber
- 2 grams
- Sugar
- 42 grams
- Unsaturated Fat
- 7 grams
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