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Recipe courtesy of Bobby Flay
Strawberries with Ricotta Cream and Pistachios
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 9 g
- Cholesterol
- 32 mg
- Sodium
- 54 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 9 g
- Cholesterol
- 32 mg
- Sodium
- 54 mg
Ingredients
Directions
- Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
- Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur, and process until smooth. (The ricotta mixture can be made up to 8 hours in advance, covered and kept refrigerated.)
- Divide the strawberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture and sprinkle with the pistachios.
