Strawberries with Ricotta Cream and Pistachios
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 9
- Cholesterol
- 32
- Sodium
- 54
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
Ingredients
1 cup part-skim ricotta cheese
2 tablespoons light brown sugar
2 tablespoons orange liqueur (recommended: Grand Marnier), or fresh orange juice
1 pint strawberries, hulled and sliced
1/4 cup pistachios, toasted and coarsely chopped
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.