We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
10 minutes
10 minutes
- 400g low-fat ricotta cheese
- 62.50 ml lemon butter
- 8 sponge finger biscuits
- 250g punnet strawberries, hulled, sliced
- With a wooden spoon, whip the ricotta in a large bowl until it becomes creamy. Incorporate the lemon butter and continue to whip until the mixture is smooth.
- In each serving bowl, delicately layer 2 sponge fingers. Spoon ricotta mixture evenly into the bowls. Garnish with luscious strawberries. Enjoy!
Similar Recipes
- 35min
Lemon ricotta strudel
Wrap flaky filo pastry around sweet ricotta filling with plump sultanas for a delicious strudel.
- 6hr
Lemon Ricotta Cheesecake
Try this zesty Italian cheesecake made with Progresso® Plain Bread Crumbs for a flavor-packed dessert.
- 40min
Lemon Ricotta Pasta with Vegetables
Vegetable pasta with creamy ricotta lemon sauce, customizable with any veggies on hand.
- 30min
Lemon Ricotta Pancakes
Elevate your breakfast with fluffy Lemon Ricotta Pancakes. Ricotta cheese adds extra fluffiness, vanilla gives a sweet touch, and grated lemon peel adds tanginess. Top with fresh fruit and maple syrup for a special morning treat your family will adore.
- 60min
Lemon-Ricotta Dessert Cake
Whip up this quick and airy lemon-ricotta cake for a delightful treat during gatherings.