- 2 cups whole-milk ricotta cheese
- 4 ounces cream cheese, room temperature
- 4 tablespoons sugar
- 3 tablespoons honey
- 3/4 teaspoon vanilla extract
- 4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)
- 2 teaspoons fresh lemon juice
- Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
- Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
- Divide ricotta mixture among 6 wineglasses. Top with berries and serve.