Fresh Ricotta Brunch Trifle

Name: Fresh Ricotta Brunch Trifle
Yield: 6 - 8 servings
Ingredients: 1 tub (475 g) smooth Canadian Ricotta cheese; 2 tbsp (10 mL) grated orange zest; 1/4 cup (50 mL) orange juice; 2 tbsp (25 mL) liquid honey; 2 cups (500 mL) quartered strawberries; 1 1/2 cups (375 mL) fresh blueberries or raspberries; 1 banana sliced; 6 oz (175 g) 1 pkg amaretti cookies; Fresh mint leaves

For a fresh, spring themed dessert, get the kids involved in layering on the tiers of this tantalizing trifle. Don’t be fooled by this dish’s name - whether you serve it morning, noon or night, this classic is always a winner with friends and family alike.

Prep: 15 min
Refrigeration: 2 h

Yields 6 - 8 servings

Ingredients

1 tub (475 g) smooth Canadian Ricotta cheese
2 tbsp (10 mL) grated orange zest
1/4 cup (50 mL) orange juice
2 tbsp (25 mL) liquid honey
2 cups (500 mL) quartered strawberries
1 1/2 cups (375 mL) fresh blueberries or raspberries
1 banana sliced
6 oz (175 g) 1 pkg amaretti cookies
Fresh mint leaves

CONE QUEST CONTEST

Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.

Preparation

In a bowl, whisk together ricotta cheese, orange zest and juice, and honey; set aside.

In a large bowl, combine strawberries, blueberries and bananas.

Place one third of the cookies on the bottom of a trifle bowl or 7-cup (1.75 L) flat bottomed bowl. Top with one third of the ricotta mixture and one third of the fruit mixture. Repeat twice with remaining ingredients. Cover and refrigerate for at least 2 hours or for up to 1 day. Garnish with mint before serving.