Balsamic Strawberries with Ricotta Cream
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Balsamic Strawberries with Ricotta Cream calories by ingredient
Introduction
Strawberries are combined with tangy and sweet balsamic vinegar and creamy ricotta in this quick and simple dessert. Strawberries are combined with tangy and sweet balsamic vinegar and creamy ricotta in this quick and simple dessert.Number of Servings: 4
Ingredients
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1 cup part-skim ricotta cheese
1 tablespoon honey
1/2 teaspoon pure vanilla extract
3 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon brown sugar
1 pound strawberries, hulled* and quartered
1 tablespoon fresh basil, cut into fine ribbons
*To hull a strawberry, remove the stem and leaves.
Tips
Use Chef Meg's homemade ricotta recipe (it's easy!) and local honey for even more flavor.
Since there are so few ingredients in this recipe, be sure to choose the highest quality possible. When choosing a ricotta, look for one that does not contain any stabilizers or gums, which will give the cheese a grainy texture.
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.
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.
Member Ratings For This Recipe
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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
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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!
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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
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MARYELLEN301
Store had no basil and too early in the season for mine, so regretfully did without it. I did the homemade ricotta, so quick and easy! This was a delightfully refreshing dessert. Very tasty. I'm sure it will be even better with the basil. Be sure you get good Balsamic. Makes a huge difference. - 4/4/11
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SARAB1989
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KJOYNER12
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MOMKAT4310
This was great with minor modification. I used FF plain Yogurt in place of Ricotta. I used Wishbone Balsamic Vinaigrette and only 2 TBSP. Super yummy and pretty. No one knew it was "healthy" and no one asked. I divide parts & pack separate for my lunch. I get envious gazes and I am not deprived!
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