Login to Save Like

Ingredients

• 1 angel food cake
• 1 cup ricotta cheese
• 2 cup raspberries (fresh or frozen)
• 2 tablespoons honey
• 1 cup vanilla yogurt
• 1/2 envelope, unflavored gelatin
• 1/4 cup warm water
• 1 pound fresh apricots (see note)
• 1/4 cup St. Supéry Moscato wine

Description

A Light, Fruit Filled Dessert That Can Be Served Any Time Of Year Using Whatever Fruits Are In Season At The Time. For This Variation, The Raspberry Puree Is Incorporated With The Ricotta Mixture. This Creates An Added Level Of Flavor As Well As A Beautif

Group Recipes