Ricotta Dumplings with Dole® Raspberry Sauce

I am so honored to be a part of the fun with Dole Packaged Foods ‘Live on Green’ Food Blogger Blast Party 2016 Rose Parade where Dole California Cook-Off Champion Ally Phillips of What's for Dinner, Ally's Kitchen will perform live cooking demonstrations and share quick and fun recipes featuring Dole Packaged Foods’ products. She will showcase this recipe and several others at the Dole Bistro where she'll be cooking 'live on green' December 29 and 30th as part of the Tournament of Roses Parade.

On January 1, tune in to watch the Tournament of Roses Parade where Dole Packaged Food’s float, “Soaring Over Paradise,” explores the world’s rainforests. The float includes four waterfalls, a zip line that travels through the rainforest canopy and a flock of Macaws that appear to take flight over the floral gardens.

3/4 cup ricotta cheese

1/4 cup mascarpone cheese

1 teaspoon vanilla extract

1/4 cup powdered sugar

1 package (8 oz.) refrigerated crescent roll dough

2 tablespoons butter

1 cup DOLE® Frozen Raspberries

1/4 cup raspberry jam

Preheat oven to 350°F.

Combine ricotta, mascarpone, vanilla and powdered sugar in a bowl.  Stir to combine.

Roll out the crescent roll and press into a muffin tin.  If using a crescent roll sheet, roll out the sheet and cut into eight squares.   Drop 2 tablespoons of cheese mixture into the center.  Pull up opposite sides to make a pouch.

Bake for 15 minutes or until golden brown.

Heat a small saucepan over medium heat, and add butter, raspberries and jam.  Cook for 5-7 minutes.  Dust dumplings with additional powdered sugar, if desired.  Serve sauce with dumplings.

These dumplings are light, fluffy, sweet and tart! Dole California Cook-Off Champion Ally Phillips of Ally’s Kitchen will prepare these warm, golden brown Ricotta and Marscarpone cheese dumplings topped with a DOLE® raspberry sauce. They’re so DOLE-ightful.