Sweet ricotta cherry roll
If, like me, you’re a fan of sweet breakfasts, as well as cheesecakes, cheese casseroles, and all things made with fermented milk or cream, then this recipe is a true gem! I could easily enjoy it for breakfast every single day. It’s healthy, nutritious, low in calories, and can be prepared in advance—tasting even better the next day.
Cook Time
30 minutes
Ingredients
For a roll:
- Dry cottage cheese 180 g
- Egg 1 pc
- Corn starch 2 tsp
- Sweetener (stevia) to taste
- Vanilla extract few drops
For a filling:
- Ricotta cheese 120 g
- Cherry 100 g
- Corn starch 1 tsp
- Water 2 tbsp
- Sweetener to taste
- Yogurt/Sour Cream/Berries to serve
Instructions
For a roll:
- In a medium bowl, use an immersion blender to mix all the ingredients—cheese, egg, starch, sweetener, and vanilla—until the mixture is completely smooth.
- Line a baking sheet with parchment paper and evenly spread the cheese mixture into a rectangular shape for the roll. Bake in a preheated oven at 350°F (180°C) for 20 minutes, or until the mixture is lightly golden
- Once ready, allow it to cool for a few minutes, then quickly roll it up while still warm
For a filling:
- Combine the cherries, water, and starch in a saucepan, and cook over medium heat, stirring constantly, until the mixture thickens. Allow it to cool slightly to room temperature
- Combine the cherry mixture with the ricotta cheese, add the sweetener, and stir with a spatula until smooth and well combined
- Spread the roll with the cheese-cherry mixture, then refrigerate for 20 minutes to allow it to set. Alternatively, top it with cold yogurt or sour cream and enjoy immediately with a cup of aromatic tea or coffee!
Notes
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Instead of ricotta cheese, you can use cream cheese, thick sour cream, or yogurt mixed with a sweetener.
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The berries in the filling can be adjusted or combined based on your preferences or what’s available.
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Bake the roll on reliable parchment to avoid any issues when forming the dish for best results.
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This roll tastes delicious, both hot and cold.
