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.
Active Time: 20 minutes |
Total Time: 35 minutes
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons honey, or more to taste
2 teaspoons lemon juice
Pinch of salt
3 cups strawberries, hulled and quartered
2 cups part-skim ricotta cheese
2 tablespoons freshly grated lemon zest
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.
Just before serving, combine ricotta and lemon zest in another bowl.
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.
Per serving :
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
Tips & Notes
Make Ahead Tip: Prepare Step 1 up to 2 hours ahead.