Low Sodium Blueberry and Cream Dessert Cups
Total time45 min
Prep time15 min
Cook time0 min
4.8(19)
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Learn more →Ingredients
4 servings
For the cream
- 1 cup fresh ricotta
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
For the fruit
- 2 cups fresh blueberries, rinsed and dried
- 2 medium ripe pears, cored and thinly sliced
- 2 tbsp honey
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a large mixing bowl, beat the cold heavy cream with a hand mixer on medium-high speed until it holds soft peaks, about 2–3 minutes.
- 2
Add the fresh ricotta, powdered sugar, and vanilla extract to the whipped cream. Beat on medium speed until the mixture is smooth and holds medium peaks, about 1 minute. Do not overbeat — the cream should be thick and spoonable but not stiff.
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