Ricotta with Ground Espresso

For dessert, low-fat ricotta sweetened with honey is surprisingly rich and decadent, and it won't leave you feeling uncomfortably full.
Martha Stewart's Quick Cook
  • Yield Serves 4
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  • One 15-ounce container part-skim ricotta
  • 1/4 cup honey
  • 1/4 cup strong espresso, chilled
  • 1 tablespoon espresso beans, ground


  1. In a mixing bowl, beat together the ricotta and honey until light and smooth, about 5 minutes.

  2. Spoon evenly among 4 dessert dishes, drizzle with 1 tablespoon of espresso into each dish, and sprinkle the ground espresso beans on top.

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