Recipe of the Week: Berry Pretzel Fluff Dessert
If you're asked to bring a dessert to a summer potluck, this is the perfect recipe. It can be made ahead and there's no need to heat up the oven. Don't plan on leftovers!
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
Optional: Additional whipped cream and miniature pretzels
In a large bowl, toss pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish. Refrigerate for 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, and fold into the cream cheese mixture.
Spread over pretzel layer. Refrigerate, covered, for at least 4 hours. Just before serving, toss berries together, with apricot preserves if desired, and sprinkle over top of the dessert. Top each serving with additional whipped cream and miniature pretzels as desired.
Want your recipe on The Weekly Ledger News Recipe of the Week?
Submit your tried-and-true recipes or meal prep to WeeklyLedger@gmail.com and
include your name, city, state, a photo of your recipe, and a photo of yourself.
It could be featured in the next week's recipe!
Don't forget to "Follow and Share" the Recipes of the Week.