No-Bake Strawberry Dessert Lasagna

No-Bake Strawberry Dessert Lasagna

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From: EatingWell.com, May 2018

Turn fresh strawberries and blueberries into a refreshing layered dessert with graham crackers and a sweetened ricotta filling. Fresh strawberries are lightly cooked for the "sauce," and a smattering of fresh blueberries finishes the dish. No blueberries? Substitute any fruit to change up your flavor options.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 pounds strawberries, sliced (5 cups)
  • 2 teaspoons vanilla extract, divided
  • 3 tablespoons cornstarch
  • Pinch of salt
  • ⅔ cup water
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • ¾ cup heavy cream
  • 2 cups part-skim ricotta cheese
  • ½ cup confectioners' sugar, sifted
  • 2 teaspoons grated lemon zest
  • 15 honey graham cracker squares (about 8 ounces)
  • 1 cup blueberries

Preparation

  • Prep

  • Ready In

  1. Combine strawberries, 1 teaspoon vanilla, cornstarch, salt, water, granulated sugar and lemon juice in a large saucepan. Cook, stirring frequently, over medium heat until boiling. Once boiling, continue cooking, stirring constantly, until thickened and the strawberries are beginning to break down, about 2 minutes more. Remove from heat. Refrigerate until the mixture reaches room temperature, about 1 hour.
  2. Meanwhile, whip cream with an electric mixer until firm peaks form. Fold in ricotta, confectioners' sugar, lemon zest and the remaining 1 teaspoon vanilla. Refrigerate until ready to assemble.
  3. To assemble "lasagna": Lay 7½ graham crackers along the bottom of a 9-by-13-inch pan. Spread half of the ricotta mixture over top, followed by half of the strawberry mixture and half of the blueberries. Lay another 7½ graham crackers over the top and repeat with the remaining ricotta mixture, strawberry mixture and blueberries. Cover and refrigerate until the graham crackers are very soft, about 8 hours or overnight.
  • To make ahead: Refrigerate "lasagna" for up to 2 days.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 283 calories; 11 g fat(6 g sat); 3 g fiber; 40 g carbohydrates; 7 g protein; 42 mcg folate; 30 mg cholesterol; 24 g sugars; 13 g added sugars; 396 IU vitamin A; 47 mg vitamin C; 151 mg calcium; 1 mg iron; 146 mg sodium; 227 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ fruit, 1 fat, 1 starch, ½ medium-fat protein, ½ other carbohydrate

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