Semifreddo Al Lampone
|Nonfat ricotta cheese||15 Ounce (1 Container)|
|Sugar||7 1⁄3 Tablespoon (1/3 Cup Plus 2 Tablespoons)|
|Orange juice||1 Tablespoon|
|Raspberries||2 Cup (32 tbs)|
|Mint leaves||1 Tablespoon|
In a food processor fitted with the steel blade, combine the ricotta, 1/3 cup of the sugar and orange juice; process for 30 seconds, or until creamy and smooth.
Transfer the ricotta mixture to a large bowl and refrigerate.
Rinse and dry the food processor bowl; puree the raspberries with the remaining 2 tablespoons sugar.
Dollop over the ricotta mixture.
Using a small knife, cut the raspberry puree through the ricotta mixture to create swirls.
Cover and refrigerate for at least 4 hours.