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
1. In a large bowl, toss pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish. Refrigerate 30 minutes.
2. 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; fold into cream cheese mixture.
3. Spread over pretzel layer. Refrigerate, covered, at least 4 hours. Just before serving, toss berries together, with apricot preserves if desired; sprinkle over top of dessert. Top each serving with additional whipped cream and miniature pretzels as desired.
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 16 servings.
Nutrition Facts
1 piece: 390 calories, 26g fat (16g saturated fat), 75mg cholesterol, 344mg sodium, 37g carbohydrate (26g sugars, 1g fiber), 5g protein.