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Recetas en Espanol
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Fruit and Ricotta Pastry Shells

Ingredients

  • 3 cups Sorrento® Ricotta Cheese
  • 1 pound powdered sugar
  • ½ cup sweet Marsala wine
  • Packaged frozen pastry shells (baked according to package directions)
  • 1 tablespoon butter
  • 1 cantaloupe (cube into 1-inch squares)
  • 1 pint strawberries (stem berries and cut in half)
  • ½ cup brown sugar
  • Cinnamon

Cooking Instructions

Whip together ricotta with sugar and Marsala. Scoop into baked and cooled pastry shells and place in refrigerator for 30 to 45 minutes.

In a separate pan, heat the butter and add the strawberries and cantaloupe. Sauté with a sprinkle of cinnamon and brown sugar.

Remove pasty shells from refrigerator and top with sautéed fruit.

 

This recipe provided by Sorrento
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