Purple pots

By Sagegreen
August 19, 2010
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Author Notes: Rarely do I run out of Greek yogurt, but today I did. This almost savory treat uses ricotta cheese with fresh blueberries, a persimmon, and rosemary. This can be frozen, even partially frozen, or just very well chilled. I really like the creamy, savory, slightly sweet flavors with that fresh herbal overtone mixing with the blend of fresh fruits. I especially like the resulting purple color squishing those blues into the brilliant orange.Sagegreen

Serves: 2 cups

  • 1 cup ricotta cheese
  • 6 ounces fresh blueberries
  • 4 ounces persimmon, peeled and chopped
  • 2 tablespoons rosemary honey to taste (substitutes- lavender honey or acacia with more herb added)
  • 1/8 teaspoon chopped rosemary leaves
  • sprinkle of nutmeg, caraway or fennel, ground
  • sprig of rosemary (mint, thyme, thai basil and lavender, too) for garnish
  • star of anise, optional garnish
  1. Blend all the ingredients save the garnish in a blender.
  2. Pour or ladle into serving dishes. Chill or freeze (in freezer-safe dishes, of course).
  3. Garnish with additional herb and spice. Serve chilled. If frozen, let soften for 5-8 minutes before serving, or simply pop in the freezer about 1 hour before serving.

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