Balsamic Strawberries with Ricotta Cream (Ellie Krieger) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
1 cup part-skim ricotta cheese |
2 tablespoons honey |
1/2 teaspoon vanilla extract |
3 tablespoons balsamic vinegar |
2 tablespoons sugar |
1 (16-ounce) container strawberries, hulled and quartered |
2 tablespoons chiffonade fresh basil leaves |
Directions:
1. Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
2. In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over a medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
3. In a medium bowl, toss the berries with the basil and the balsamic syrup.
4. Divide the cheese cream among 4 cocktail glasses, top with the berry mixture and serve.
5. Serving size: about 1/3 cup cheese cream and 1/2 cup berries
6. Per Serving:
7. Calories 180; Total Fat 5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 8 g; Carb 27 g; Fiber 2 g; Cholesterol 20 mg; Sodium 80 mg
8. Recipe Analysis Note: Recipe Analysis Note: Ingredients without discrete measurements such as Salt, to taste or Ice cream, optional are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
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