Low Histamine Blueberry and Cream Dessert Cups
Dessert doesn't have to be complicated to feel genuinely special, and these fruit and cream cups are proof. Fresh blueberries and ripe pear slices get a gentle toss in honey, then land on top of a cloud of whipped ricotta cream that's lightly sweetened with powdered sugar and vanilla — it's the kind of thing that looks like you tried much harder than you did. Managing a low-histamine approach to eating often means giving up aged cheeses, fermented ingredients, and anything that's been sitting around too long, so using fresh ricotta here is a smart move that keeps the creamy richness without the histamine load that comes with aged or processed dairy. The fruit lineup — fresh blueberries and pear — is equally intentional, leaning on produce that's gentle and well-tolerated rather than citrus or strawberries that can be more problematic. Everything comes together in under an hour, with most of that time being hands-off fridge time for the cream to firm up. Served in individual glasses, this makes four elegant portions that feel restaurant-worthy without a single tricky ingredient in sight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!