Fruit Carpaccio With Ricotta Cream

• 3/4 cup ricotta cheese
• 1/2 cup mascarpone cheese
• 1 teaspoon maraschino cherry juice cherry juice or Kirsch
• 1/3 cup chopped pistachios
• 4 egg whites
• 4 tablespoons sugar
• 1/2 cup whipped cream
• 1 pound seasonal fruit pineapple, mango, kiwi, strawberries, litchis, papaya, peaches, etc.

1. Attach multipurpose blade to KitchenAid(R)7-Cup Food Processor. Add ricotta, mascarpone, cherry juice, and pistachios to work bowl and process on low until well combined.
2. Whip egg whites and sugar with an electric mixer light until fluffy. Using a spatula, fold ricotta mixture into egg whites. Gently fold in whipped cream. Pour mixture into 6 individual molds and refrigerate for at least 1 hour.
3. Clean and peel fruits, if necessary. Attach clean work bowl and slicing disc to food processor. Slice fruit and arrange on serving plates. Unmold each ricotta cream on serving plate along side of sliced fruits.

ricotta cheese, mascarpone cheese, maraschino cherry juice, pistachios, egg whites, sugar, whipped cream, pineapple

Taken from www.yummly.com/recipe/Fruit-Carpaccio-with-Ricotta-Cream-9080704 (may not work)