Rarely do I run out of Greek yogurt, but today I did. This almost savory treat uses ricotta cheese with fresh blueberries, a persimmon, and rosemary. This can be frozen, even partially frozen, or just very well chilled. I really like the creamy, savory, slightly sweet flavors with that fresh herbal overtone mixing with the blend of fresh fruits. I especially like the resulting purple color squishing those blues into the brilliant orange.

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