Balsamic Strawberries with Ricotta Cream
- 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
IntroductionStrawberries 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.
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.
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.
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.
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Member Ratings For This Recipe
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
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!