Balsamic Strawberries with Ricotta Cream
Balsamic Strawberries with Ricotta Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 180
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 20 milligrams
- Sodium
- 80 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 2 grams
- Protein
- 8 grams
- Total: 2 hr 17 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 2 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 180
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 20 milligrams
- Sodium
- 80 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 2 grams
- Protein
- 8 grams
- Total: 2 hr 17 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 2 min
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 fresh basil leaves, cut into ribbons
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 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 cream among 4 cocktail glasses, top with the berry mixture and serve.
- Excellent source of: Vitamin C, Manganese
- Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium
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