Ricotta Pots with Blueberries!

Ricotta, savory or sweet has always been a favorite of mine. In this recipe ricotta has been transformed into an elegant, almost souffle like, dessert. What I love about this, is that you can change it up with different berries, nuts, and flavors all to your liking.
Just stick to the amounts specified, and be creative! Blueberries, raspberries, blackberries, as well as, pistachios, almonds, and hazelnuts all would go well.

The recipe serves four, using four, 8oz ramekins. Heres what you’ll need!
4 Eggs Separated
1/2 Cup of Superfine Sugar
12 oz of Fresh Ricotta
1/4 Cup finely Chopped Pistachio Nuts
1 t. Grated Lemon Rind
2 Tbl. Lemon Juice
6 To 7 oz Fresh Blueberries

1. Preheat oven to 350F. Beat the egg yolks and sugar in a small bowl until pale and creamy.
Transfer to a large bowl and add the ricotta, pistachio nuts, lemon rind and juice and mix well.
2. In a separate bowl, whisk the egg whites into stiff peaks. Next, fold the whites into the ricotta
mixture, gently to keep the volume.
3. Lightly grease 4 individual, 1-cup ramekins. Divide the blueberries among them, then spoon
ricotta filling over the top. Place on a baking tray and bake 20-25 minutes, or until puffed
and lightly browned. Serve immediately, and dust with powdered sugar.
Buon Appetito!!
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  1. I love this recipe – and your photo! delicious – and beautiful too. way to go.

  2. What a lovely treat! I am so glad I found your blog.

  3. Oh they look amazingly delicious! I have to say that ricotta is a huge fav of mine as well, in any form. I can’t wait to try!

  4. How delicious and elegant they look! I love ricotta turned into a sweet dessert.

  5. My goodness these last three posts are beyond mouth watering Marie.

    Love them all, like I’ve said before…I wish I lived at your house!


  6. This looks heavenly! I love your picture, it just makes you want to have this beauty right in front of you to dig in!

  7. I love ricotta. Yum!

  8. Oh all of my favorite ingredients are here, so what not too like. Delicious.

  9. Mmmmm … I love ricotta. I’ve never had a dessert like this. Gosh, it looks so good with that dusting of powdered sugar. I’d love a serving or two, and my youngest (who should be in bed but isn’t!) saw this photo and let out a yummy noise! YUM!

  10. Just gorgeous Marie. I love the pairing & the suggestions too.

  11. Pure delight!!!

  12. beautiful photos Marie!
    These are like mini ricotta cheesecakes!
    I have some ricotta left over, will make these tonight, sans fruit!

  13. Wow, this is so interesting – I’m going to have to try these. They look light and not too heavy.

  14. Oh my….I must make these…and blueberries are on sale this week at the store…You realize since i found your blog the husband is going to get chunkier then he already is….Oh, who cares!! Sue.

  15. I love this 🙂

  16. Wow Marie this is definitely a keeper… Looks fairly easy to bake too… I had to laugh the other day… I was searching on rolled eggplant stuffed with cheese and who do you think popped up right to the top… YES… it was your blog… Thanks for that great recipe too… Have a super Monday


  17. Oh Marie…they look gorgeous…I like them esp. the sunken creamy depths of the ricotta pots…hve made a mental note to try it with walnuts…i love walnuts 🙂

  18. These look awesome. I love ricotta. I will be making these for sure.

  19. ooooooooooooo gorgeous!!!

  20. Very nice recipe: I added it to my “to do” list.

  21. This is just the kind of dessert I’ve been craving lately – wonderful!

    I’ve got some chocolate custard chilling in the fridge right now, but these are definitely on the menu SOON.

  22. Hello again Marie, I just caught up on your spag squash and now I find the perfect dessert will also add this to my shopping list. 🙂 Kathy.

  23. That looks both delicious and simple. Looks like a great dessert to pull together when you just want a single serving of something.

  24. What a luscious-looking dessert, Marie! I will have to give it a try, maybe with some fresh raspberries.

  25. Oh I can’t wait to experiment with this recipe. Another good one Marie! You rock!

  26. Marie, MArie, MArie……what are you doing to us …..pictures like this should be illegal……so, so, so tempting!!!

  27. This looks very appealing! I think anything in ramekins is cute. But, I’d like to try ricotta in some sweet recipes. As of yet, I’ve only ever had it in savoury.

  28. I love to find new ways to use riccotta and this dessert looks so gourmet yet easy to make! Brava! you have outdone yourself again!

    Where is that cookbook offer? I know it has to be coming soon!

  29. Marie, you certainly know how to push all my right buttons! I love the second photo 🙂

  30. My family will love these. I can’t wait until my raspberries are in season!

  31. Love the pots and of course ricotta and blueberries are one of my favorite combos… I have some catching up to do on your posts…always a pleasure.

  32. I’m with you, Marie! These look delicious 🙂

  33. That looks good and fluffy and full of flavor!!

  34. All I can say is, marvelous!!

  35. I am absolutely going to make this recipe. I’ve got some blueberries in the freezer from last summer, wonder if they would work? Also, I’m going to have to find some 8 oz. ramekins, but that’ll be fun. Thanks Marie, this is my kind of dessert!

  36. Absolutely divine! What a treat!

  37. Oh my…. you’re killing me here 😉
    BTW you should be getting a fedex from me today… about time (sorry)

  38. Yummy!

  39. What a beautiful dessert to brighten up the gray days of winter!

  40. Look fantastic Marie and yummy!!! Gloria

  41. Simply gorgeous recipe.

  42. YUM, YUM, YUM – love it:)

  43. I wish I had one of these yummy looking treats

  44. Hi, I’m sorry i haven’t dropped by in so long. I can see what wonderful treats i’ve been missing ! Sounds rich and delicious !

  45. Oh … I haven’t ever had a ricotta pot. Love the addition of the pistachios! It looks so good.

  46. This would satisfy my “lite dessert” kick…part of my January detox…but I’m not gonna go on a health kick either!

    The blueberries and the tang are a good balance to the sweetness.

  47. That looks and sounds so good!

  48. I want that!! 🙂

  49. Anonymous says:

    Could you half this recipe, or hold it for a second day?

  50. Anon, I can’t see any reason why you couldn’t half the recipe, I definitely wouldn’t hold it for a second day though because of the whipped egg whites. Halfing it is the best way.

  51. Hmm, blueberries – one of those foods that I KNWO I shoudl be eating more of, but can never thing of ways to eat them. This looks like a winnner though!

  52. I adore ricotta & especially sheeps ricotta! I will make this lovely pots!!! MMMMMM….