I was asked a few months ago from someone at Sorrento if they could send me a new cookbook that they have out.
The deal was that they’d send it to me and I could test out some of the recipe and blog about it. Of course I said sure!
Each recipe in the cookbook is created by a Chef named Daniel Green and they also include one of their low fat cheeses in each recipes (feta, ricotta, etc).
The brands they own are Sorrento, President, and Precious.
So using the coupons they sent, off to the store my husband and I went.
Ok, so they have a few appetizers, main meals and desserts.
Since I am big on easy I chose one of the easy desserts to talk about – Pomegranate and Ricotta Dessert.
The recipe serves 4 and only takes 10 minutes to make.
You need 1 cup of pomegranate seeds, 4 cups Sorrento/Precious fat free or low fat ricotta cheese, 2 Tablespoons sugar, and 1 cup fresh raspberries.
What to do:
1. Mix the sugar and cheese and put in 4 serving bowls
2. Blend the berries in a food processor and top and serve. Personally, I don’t think the blending the berries is necessary – a simple mashing with a spoon or fork will do just fine.
Enjoy the delicious recipe!