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. Source: EatingWell Magazine, May/June 2013

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  • 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.


Make Ahead Tip: Prepare Step 1 up to 2 hours ahead.

Nutrition Facts

259 calories; 10.1 g total fat; 6.1 g saturated fat; 38 mg cholesterol; 161 mg sodium. 337 mg potassium; 28.4 g carbohydrates; 2.5 g fiber; 19 g sugar; 14.9 g protein; 491 IU vitamin a iu; 68 mg vitamin c; 43 mcg folate; 360 mg calcium; 1 mg iron; 34 mg magnesium; 13 g added sugar;

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