Hazelnut-Coated Ricotta Balls with Roasted Grapes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Homemade ricotta is ideal for this memorable dessert. Its firm texture makes it easy to roll into balls (store-bought ricotta tends to be softer and would need to be drained first). You can prepare and chill the ricotta balls up to six hours in advance. Ingredients:
5 reduced-calorie vanilla wafers |
1 tablespoon finely chopped hazelnuts, toasted |
2 cups (1 pound) homemade ricotta cheese |
2 1/2 cups seedless red grapes (about 1 pound) |
2 tablespoons sugar |
1/2 cup maple syrup |
Directions:
1. Preheat oven to 450°.
2. Place vanilla wafers in a food processor, and pulse 10 times or until coarse crumbs measure about 2 tablespoons. Combine wafer crumbs and nuts in a shallow dish, stirring to combine.
3. With moist hands, shape Homemade Ricotta Cheese into 24 (1-inch) balls; roll balls in crumb mixture, coating on all sides. Place coated balls on a baking sheet; chill.
4. Place grapes on a jelly-roll pan, and sprinkle with sugar. Bake at 450° for 17 minutes or until grapes begin to burst, stirring occasionally.
5. Place 3 ricotta balls on each of 8 dessert plates; top each serving with about 1/4 cup grapes. Drizzle 1 tablespoon maple syrup over each serving.
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