Vanilla Strawberries with Lemon Ricotta

May/June 2013

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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.

Vanilla Strawberries with Lemon Ricotta

Makes: 4 servings

Active Time:

Total Time:


  • 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


  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.

Tips & Notes

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


Per serving: 259 calories; 10 g fat (6 g sat, 3 g mono); 38 mg cholesterol; 28 g carbohydrates; 13 g added sugars; 15 g protein; 3 g fiber; 193 mg sodium; 337 mg potassium.

Nutrition Bonus: Vitamin C (114% daily value), Calcium (36% dv)

Carbohydrate Servings: 1 other carbohydrate, 1/2 fruit, 2 medium fat meat

Exchanges: 2

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Recipe Categories

Ease of Preparation
Type of Dish
Desserts, fruit
Total Time
45 minutes or less
Main Ingredient
Vegetarian, other
Preparation/ Technique
May/June 2013
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