{"id":36038,"date":"2022-05-04T22:12:43","date_gmt":"2022-05-04T22:12:43","guid":{"rendered":"https:\/\/atastylovestory.com\/?p=36038"},"modified":"2022-05-04T22:12:43","modified_gmt":"2022-05-04T22:12:43","slug":"raw-pies-with-rocking-ricotta-cream","status":"publish","type":"post","link":"https:\/\/www.atastylovestory.com\/raw-pies-with-rocking-ricotta-cream\/","title":{"rendered":"Raw Pies with Rocking Ricotta Cream"},"content":{"rendered":"
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Today I wanted to share with you a delicious dessert recipe that will make your taste buds dance with joy.<\/span><\/div>\n
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At first, I was torn between using a coconut cream filling or a ricotta filling, but I decided on the latter because, let’s face it, who doesn’t love a good cheese-based dessert?<\/p>\n

Ricotta is a creamy and oh-so-delicious cheese that’s not too heavy, like mascarpone, making it perfect for all sorts of sweet treats.<\/p>\n

It’s amazing in lasagna, empanadas with spinach, and even in cakes as a frosting.<\/p>\n

In this case, I chose a lemon ricotta cream that’s light and fresh and pairs perfectly with the crunchy raw ginger crust and juicy berries.<\/p>\n

Try this recipe if you’re feeling adventurous.<\/p>\n

I promise, it’s good…and semi-raw.<\/p>\n<\/div>\n<\/div>\n

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