Today a super fast cookie dessert with ricotta and lemon. I prepare it without eggs and without mascarpone, it’s easy to make and low in calories, it will win you over, and you will enjoy eating it, I’m sure! It’s a bit different from the classic cookie dessert with milk and chocolate cream but just as good and delicate. Fresh spoon dessert and no-bake, perfect for those who don’t want or can’t turn on the oven, it’s really simple to prepare. You only need 3 simple ingredients: cookies, ricotta, and organic lemon.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 296.25 (Kcal)
- Carbohydrates 26.24 (g) of which sugars 14.68 (g)
- Proteins 6.80 (g)
- Fat 18.41 (g) of which saturated 5.60 (g)of which unsaturated 2.49 (g)
- Fibers 0.64 (g)
- Sodium 282.21 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz ricotta
- 1 cup heavy whipping cream
- 3 tbsps powdered sugar
- 9 oz cookies
- to taste lemon
- 1 glass water
- 2 tbsps sugar
- to taste lemon juice
Tools
- 1 Baking Dish
- 1 Spatula
Steps
In a bowl, mix the sugar with the ricotta and lemon zest.
Then add the whipped cream and mix from bottom to top.
Prepare the syrup in this way: Pour the water and sugar into a saucepan, wait until it boils, then pour the lemon juice and wait for it to cool slightly.
Soak the cookies in the syrup and then in a baking dish alternate layers of cookies and cream.
The last layer should be just cream, then cover with plastic wrap and let it rest for at least 1 hour.
After the resting time, decorate with grated lemon zest and lemon slices.
Storage
The super fast cookie dessert with lemon cream can be stored in the refrigerator for up to 3 days, well-covered with plastic wrap. It can be frozen for about 2 weeks in the freezer.
How to Substitute the Lemon Syrup
If you don’t like lemon syrup, you can replace it with other syrups
Watch the video recipe:
