Food & Cooking Recipes Dessert & Treats Recipes Sweetened Ricotta 3.3 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: GENTL & HYERS Yield: Makes 1 1/2 cups Make this to top our Almond Biscuits and serve with our Macerated Strawberries. Ingredients 12 ounces fresh ricotta cheese (preferably buffalo ricotta) ¼ cup plus 1 teaspoon creme fraiche 3 tablespoons sugar ¾ teaspoon pure vanilla extract Pinch of salt Directions Put ricotta in a fine sieve set over a bowl. Let drain 10 minutes to remove excess liquid; discard liquid. Stir together ricotta, creme fraiche, sugar, vanilla, and salt in a medium bowl. Cook's Notes Sweetened ricotta can be refrigerated, covered, up to 1 day. Rate it Print