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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.

Source: EatingWell Magazine, May/June 2013


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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

1/2 cup ricotta & 1/2 cup berries
259 calories; protein 14.9g; carbohydrates 28.4g; dietary fiber 2.5g; sugars 18.9g; fat 10.1g; saturated fat 6.1g; cholesterol 38.4mg; vitamin a iu 490.8IU; vitamin c 68.4mg; folate 43.3mcg; calcium 359.8mg; iron 1.1mg; magnesium 33.7mg; potassium 337.4mg; sodium 161.1mg; thiamin 0.1mg; added sugar 13g.

1 other carbohydrate, 1/2 fruit, 2 medium-fat meat