Ricotta topped with Honey, Blueberries and Thyme

Ricotta topped with Honey, Blueberries and Thyme

I love perusing recipe websites and blogs; there seem to be thousands of them circling the planet. Some are a pleasure to peruse, some, not so pleasurable.

A couple of weeks back, I stumbled across the new recipe site from Ann Arbor’s People’s Coop. It is beautiful – I especially enjoy the layout of the site and photography. Though the recipe site is still young, the recipes are well-written and look delicious. The marketing and member services manager of the Coop, Kevin Sharp, is a food lover, farmer and photographer. He tells me the recipes are a collective effort.

I selected this particular recipe to try because it looks perfect for a mid-July day; I chose blueberries as they are now at their height of perfection.

Kevin told me the Coop organized a cooking class a year or two ago for seniors to help them learn to prepare easy, healthy foods. “We chose the Ricotta Topped with Honey and Berries as the dessert and it was a huge hit! They raved about it more than anything else.”

I often use ricotta, but generally only when making lasagnas or other pasta dishes. I forget about its other deliciously creamy recipe applications. The addition of fresh thyme transported the dish from very good to sublime.

The following recipe was adapted from the Ann Arbor People’s Food Coop Recipe Site.

Recipe: Ricotta topped with Honey, Blueberries and Thyme


  • 1 ¼ cups honey
  • 2 ½ cups ricotta
  • 1 cup fresh berries
  • 1 tablespoon fresh thyme flowers (if available) or thyme leaves


  1. Heat the honey in a sauce pan until watery.
  2. Divide the ricotta among 4-6 serving dishes or goblets.
  3. Divide the warmed honey over each serving. Top each serving with berries and thyme leaves.

Time: 10 minutes

Number of servings (yield): 4-6

Copyright © Peggy Lampman’s dinnerFeed.

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