Vanilla Strawberries with Lemon Ricotta
ACTIVE: 20 minutes TOTAL: 35 minutes
TO MAKE AHEAD: Prepare Step 1 up to 2 hours ahead.
Simple and perfect, this 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.
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 ⅓ cup of the strawberries.
SERVES 4: 1/2 CUP RICOT TA & 1/2 CUP BERRIES EACH
Calories 259, Fat 10g (sat 6g), Cholesterol 38mg, Carbs 28g, Total sugars 19g (added 13g),
Protein 15g, Fiber 3g, Sodium 193mg, Potassium 337mg.