Print This Recipe
Ricotta topped with Honey, Blueberries and Thyme
Posted by Peggy on July 21, 2010
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
Heat the honey in a sauce pan until watery.
Divide the ricotta among 4-6 serving dishes or goblets.
Divide the warmed honey over each serving. Top each serving with berries and thyme leaves.
Number of servings (yield):
Copyright © Peggy Lampman's dinnerFeed.