Prep: 20 min. + chilling
2 cups crushed pretzels
3/4 cup sugar
3/4 cup butter, melted
2 packages (8 ounces each ) cream cheese, softened
1 cup whole-milk ricotta cheese
1-1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 cup heavy whipping cream
3 cups quartered fresh strawberries
1-1/2 cups fresh blueberries
3 tablespoons apricot preserves, optional
Additional whipped cream and miniature pretzels, optional
In a large bowl, toss pretzels with sugar and melted butter. Press into an ungreased 13×9-in. dish. Refrigerate 30 minutes.
In a large bowl, beat cream cheese, ricotta, confectioners’ sugar, vanilla and grated lemon zest until smooth. In another bowl, beat heavy cream until stiff peaks form; fold into cream cheese mixture.
Spread over pretzel layer. Refrigerate, covered, at least 4 hours. Just before serving, toss berries with apricot preserves if desired; sprinkle over top of dessert. If desired, top each serving with additional whipped cream and miniature pretzels.
1 piece: 390 calories, 26g fat (16g saturated fat), 75mg cholesterol, 344mg sodium, 37g carbohydrate (26g sugars, 1g fiber), 5g protein.
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