Balsamic Strawberries with Ricotta Cream
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 180
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 20 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 2 grams
- Protein
- 8 grams
- Sugar
- 80 grams
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 180
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 20 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 2 grams
- Protein
- 8 grams
- Sugar
- 80 grams
Ingredients
1 cup part-skim ricotta cheese
2 tablespoons honey
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons chiffonade fresh basil leaves
Directions
- Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
- In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over a medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
- In a medium bowl, toss the berries with the basil and the balsamic syrup.
- Divide the cheese cream among 4 cocktail glasses, top with the berry mixture and serve.
Cook’s Note
Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
