Recipe courtesy Tyler Florence
Yield: serves 4
Time: 15 minutes
3 cups good quality ricotta cheese
1 cup strawberries, hulled and cut in half
1 cup raspberries
1 cup blackberries
1 cup blueberries
1 cup powdered sugar, split in half
1 lemon, juice and zest
Store-bought almond biscotti
Begin by making the mixed berries.¬† Place the berries into a medium sized pot over low heat.¬† Add half of the powdered sugar and lemon juice then simmer for 7-10 minutes to allow the berries to macerate and break down slightly.¬† Shut off the heat and set aside to cool while you prepare the ricotta.
In a food processor, combine remaining sugar, lemon zest and ricotta and process until mixture is light and fluffy. To serve, place creamy, ricotta mix into a glass, spoon the berry compote over the top.¬† Place biscotti on the side and serve.