Balsamic Strawberries with Ricotta Cream
(177)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 cup part-skim ricotta cheese1 tablespoon honey1/2 teaspoon pure vanilla extract3 tablespoons balsamic vinegar1 tablespoon plus 1 teaspoon brown sugar1 pound strawberries, hulled* and quartered1 tablespoon fresh basil, cut into fine ribbons*To hull a strawberry, remove the stem and leaves.
Directions
Place the ricotta in a medium bowl or the bowl of a food processor. Add the honey and vanilla. Process for 1 minute (or mix using a hand mixer) until the ricotta is smooth.
Refrigerate for at least 2 hours.
Meanwhile, combine the vinegar and sugar in a small saucepan. Stir until the sugar is dissolved.
Bring to a boil and reduce to a simmer, then cook for three minutes.
Transfer to a medium bowl and allow to cool completely.
Once cool, gently stir in the strawberries and basil.
Layer the strawberries and ricotta into four glasses and serve immediately.
Garnish with additional basil, if desired.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 157.0
  • Total Fat: 5.2 g
  • Cholesterol: 19.1 mg
  • Sodium: 84.1 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.6 g

Member Reviews
  • POOKITITA
     Skip the ricotta mix -it's grainy and altogether odd. Top the strawberry/basil/vinegar with Yoplait honey vanilla Greek yogurt. It will blow your mind, and that yogurt has twice the protein of most yogurts plus has no High Fructose Corn Syrup. Don't skip the basil - it really adds something special. - 6/1/10
  • JEWELRY224
     This was great, loved the basalmic vinegar and basil with the strawberries. I found the ricotta to be somewhat grainy though and might try it with mascarpone. - 9/16/09

    Reply from CHEF_MEG (9/16/09)
    Commercial ricotta is somewhat grainy because of the stabilizers used in the product. I make my own sometimes and would be happy to share the recipe!

  • CD6109922
     Low fat Greek yogurt is good too! - 12/3/09
  • CAELHA
     I wasn't sure about the basil as I was chopping it but it really adds something! I added in blueberries as well! - 12/5/09
  • MOLLYCOLORADO
     YUMMY!! Tried the recipe with low fat greek yogurt instead of the ricotta. Wow! - 1/30/10
  • JACQSMOM
     This recipe sounded good so I doubled the recipe and divided into 11 glass serving dishes for a dinner party. Unfortunately, my guests found the ricotta too grainy and the flavour combinations too strange for their tastes. I ate mine but wouldn't make it again. - 12/15/09
  • POLARBEARSCAT
     I liked the ricotta cream very much, but the balsamic sauce was a little strong. I've had balsamic vinegar on strawberries before and wasn't a big fan. Most importantly, as for the GRAINY TEXTURE, I used my stick blender and the texture was very SMOOTH! - 3/3/10
  • FOTOMAKR
     I thought it was very good and low in calories. The kids didn't care for the texture of the ricotta cheese. They said it was like eating dirt lol. I personally thought it was very good. I didn't know what to expect and was pleasantly surprised. - 12/6/09
  • NHERR0926
     Is your homemade ricotta recipe on the site (couldn't find it?)
    If not, could you share it, please? - 1/26/10
  • JOYDROP513
     Delicious. It's good to have the next day for lunch too. Just enough sweet to satisfy cravings :) - 9/4/09
  • OUTOFIDEAS
     Here is the link to Chef Meg's Ricotta Cheese Recipe

    http://recipes.sparkpeople.com/recipe-de
    tail.asp?recipe=1111690 You can also click on her name to go to her page of recipes to find it on that page. - 3/25/10
  • KIPPERJAZ
     My daugher would love this recipe. Cant wait to try it but I think I would also try mascarpone or even a half and half mixture with cottage cheese. - 12/3/09
  • QUERIAN
     Delicious! I wish the recipe for the homemade ricotta was included here though. I used store bought and there was a hint of graininess. But all in all it was very good. - 1/28/10
  • CHUCKLES0719
     This sounds amazing! Found a homemade ricotta recipe: http://www.101cookbooks.com/archives/00028
    2.html
    Does anyone have a great recipe for homemade ricotta/ - 12/3/09
  • ACCEPTHECHLNGE
     Had strawberries with Balsamic vinegar in an expensive San Francisco restaurant, long time ago. Loved it ever since, and will make it again while the strawberries are in season. - 12/3/09
  • BIZCHICKIE
     Yes, the ricotta is very grainy and frankly, pretty bland. I added a tsp or so of splenda to my son's serving and he still wouldn't eat it. I ate it but won't make it this way again. I will try it next time with greek yogurt as suggested, maybe try fat free cream cheese too. - 4/5/10
  • MOLLYJ9
     Please share your recipie for making Ricotta. I would love it - 1/19/10
  • ANEWKATHY
     hi where can I find your recipe for the homemade ricotta? I've seen several people ask for it. Help! Thanks. Kathy - 12/3/09
  • PAMNANGEL
     I think this would be good wrapped in a crepe. - 1/18/10
  • JVANAM
     Great for a romantic dinner.
    The more strawberries...the more lovin'. - 12/16/09
  • DACLARK17
     If you don't have a food processor, you can use a hand mixer, or even a plain old spoon and bowl to mix the ingredients. Really, sometimes necessity is the moter of invention, or just think of the things we used before all the electric inventions...they still work, only they take a little longer - 12/3/09
  • GREENJUICE
     There is a big difference between brands of ricotta. I did a little research on what the others liked as well and Polly-O seems to be the winner hands down. - 12/29/10
  • DINAISPO
     Hi Chef Meg, thanks for sharing all your recipes with us. My husband could care less about dieting, but since I have now been following your recipes he has been complementing me on my cooking abilities. Please, share with us how to make home-made ricotta, as store bought is too grainy. - 12/3/09
  • XHOOSIERLOSER
     Yes, Chef Meg, please share your recipe for Ricotta Cheese! - 3/22/10
  • MARTHAR3
     has Chef Meg ever shared her how to make ricotta cheese recipe? would love to try it.. - 2/22/10



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