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.