Ingredients

SWEET WHIPPED RICOTTA

• 8 oz. 

  whole-milk ricotta cheese

• 1 tbsp. 

  honey

• Pinch of kosher salt

ASSEMBLY

• Homemade or store-bought angel food cake, pound cake, biscuits, or shortbread cookies

• 1 c. 

  each strawberries, blueberries, cherries, blackberries, and raspberries 

• Whipped cream and mint leaves, for serving

Directions

Directions

• SWEET WHIPPED RICOTTA

  1. Step 1In a food processor or blender, blend ricotta, honey, and salt on high speed until ricotta is fluffy and light, about 2 minutes. Transfer whipped ricotta to a small serving bowl.
  2. Step 2Make Ahead: Whipped ricotta can be made 5 days ahead. Transfer to an airtight container and chill.

• ASSEMBLY

  1. Step 1Using a star-shaped cookie cutter, cut baked goods into star shapes, if desired.
  2. Step 2Rinse fruit and pat dry with paper towels. Arrange small bowls of ricotta and whipped cream on a platter alongside baked goods. Arrange fruit by color around bowls. Garnish with mint leaves.