The Apricot Ricotta and Yogurt Dessert is really quick and easy to prepare. Great as a dessert at the end of a meal, but excellent as a snack, especially when served to children. There are very few ingredients, and all are easy to find. With apricots, sugar, ricotta, and yogurt, you will create a spoon dessert that is not only delicious but also very refreshing, perfect for enjoying on the hottest days of the year. Once the apricot season is over, you can prepare this simple dessert with other types of fruit, whatever you prefer, because it will always be delicious.
If you like spoon desserts, especially easy and quick ones, then don’t miss the next recipes:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 jars of
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 8 apricots
- 1 lemon juice and zest
- 2.1 oz brown sugar
- 5.3 oz ricotta
- 1 tbsp powdered sugar
- 3 tbsp plain yogurt
- 1.1 oz chopped pistachios
Tools
- 1 Small saucepan
- 1 Bowl
- 6 Jars
How to Make Apricot Ricotta and Yogurt Dessert
First, wash and dry the apricots, cut them in half, remove the pit, slice them about 0.4 inches thick, and place them in a small saucepan.
Add the zest of a lemon, both in large pieces and grated, also add the previously filtered juice and the brown sugar.
Put the saucepan on the stove, stir well and cook for about 10 minutes over medium heat, so the apricots can soften and their cooking juice forms. Separate the apricots from the liquid and let cool.
Pour the ricotta into a bowl, add the powdered sugar, the apricot cooking liquid and mix.
Add the yogurt to the ricotta, one tablespoon at a time, until you get a cream of the right thickness, or to the consistency you prefer.
Place the syrupy apricots at the bottom of the jars, but remember to leave some for the final decoration. Then add the yogurt and ricotta cream, and let it rest in the refrigerator for at least 2 hours.
Serve your Apricot Ricotta and Yogurt Dessert, decorating it with pieces of apricot and lemon zest in syrup, finally sprinkling with chopped pistachios.
Tips, Variations, and Storage
You can prepare this apricot dessert in advance, storing it in the refrigerator for up to 2 days without decorating it, as it would lose freshness, especially the pistachio crunch.
I recommend preparing all the ingredients and assembling it at the last moment, just before serving.
If you don’t like apricots, you can also use peaches or any type of fruit you prefer.
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