Sweet Ricotta Dessert, Blueberry Compote (Sugar Free)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Did you know you can whip ricotta cheese into a sweet ricotta dessert or even a savory appetizer?
Ricotta takes on a whole new life of deliciousness creaminess when whipped in a food processor or blender, and is especially good for a quick dessert.
Ricotta cheese is very versatile, and can be sweetened either with honey, sugar or a sweetener like Swerve (erythritol) or monk fruit. Ricotta also makes a great savory appetizer dip like this I whipped ricotta with peas.
This is a dessert (or breakfast) recipe sweetened, flavored with some lemon zest and a little juice and topped with a sugar free blueberry compote. You could also use fresh fruit, but the texture of the blueberry compote complements the ricotta cheese texture.
Sugar Free Blueberry Compote
- 2 cup blueberries
- 1/2 cup water
- 1/4 cup erythritol
- Juice of half lemon
- 1 tablespoon xanthan gum gel
Simmer on low for twenty minutes. Cool. Refrigerate. The compote will thicken up in the fridge.
Cooking Notes
Xanthan Gum: I use the xanthan gum gel (made with xanthan gum and cold water). It ends up being less than 1/8 teaspoon of xanthan gum, because it’s mixed with water in a blender. However, it works just as well as a thickening agent as corn starch.
Blueberries: I use organic frozen blueberries from Costco, because the taste and sweetness is consistent.
Similar Keto Friendly Recipes from Spinach Tiger
- Mini Sugar Free Cheesecake
- Low Carb Blueberry Tarts
- Salmon with Savory Blueberry Compote
- Keto Blueberry Cheesecake Bars
- Keto Blueberry Bundt Cake
Pin This
Variations
- Use Cinnamon and Swerve.
- Use this sugar free strawberry sauce.
- Use fresh fruit.
- Top with lemon curd.
Whipped Ricotta with Blueberry Compote
Equipment
- 1 food processor or blender
Ingredients
- 2 cups ricotta cheese
- 1 tablespoon sweetener of choice see notes
Blueberry Compote
- 2 cups blueberries
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 cup erythritol
- 1 tablespoon xanthan gel
Instructions
- Mix ricotta with sweetener. . You can adjust after you whip the ricotta.
- Whip in small food processor or blender, until creamy.
- Taste for desired sweetness. Chill for at least 2 hours before serving.
Blueberry Compote
- Put ingredients together in saucepan, except the xanthan gum gel.
- Once the blueberries are simmering about 15 minutes, add xanthan gum and stir.
- Simmer for a few more minutes and turn off heat. Cool, and then chill in fridge.
- Serve whipped ricotta with blueberry compote. Serve immediately.
- You can refrigerate whipped ricotta for up to overnight, but don't add compote until right before serving.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo
