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Vanilla Strawberries with Lemon Ricotta

http://www.eatingwell.com/recipes/strawberries_lemon_ricotta.html

From EatingWell:  May/June 2013

Simple and perfect, this strawberry-and-ricotta dessert recipe dresses up the basic combination of strawberries and ricotta just a bit, but it’s still quite unadorned, so make it when you have great strawberries. Part-skim ricotta is used to keep calories and saturated fat in check in this easy dessert, but for a real indulgence try it with whole-milk ricotta.

4 servings | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. If using vanilla bean, halve lengthwise. Using the tip of a small sharp knife, scrape the seeds from the pod into a medium bowl. Add honey, lemon juice and salt (and vanilla extract if not using a vanilla bean); whisk until well combined. Add strawberries and stir to combine. Let stand at room temperature for at least 15 minutes and up to 2 hours, stirring occasionally.
  2. Just before serving, combine ricotta and lemon zest in another bowl.
  3. Taste the strawberry mixture; if it’s too tart, add a little more honey. To serve, spoon 1/2 cup of the ricotta into each of 4 dessert bowls and top each with about 1/3 cup of the strawberries. Serve immediately.

Nutrition

Per serving : 259 Calories; 10 g Fat; 6 g Sat; 3 g Mono; 38 mg Cholesterol; 28 g Carbohydrates; 15 g Protein; 3 g Fiber; 193 mg Sodium; 337 mg Potassium

1 other carbohydrate, 1/2 fruit, 2 medium fat meat Carbohydrate Serving

Exchanges: 2

Tips & Notes