Strawberries with Ricotta Cream and Balsamic Vinegar Recipe

modified from a recipe by Ellie Krieger

Strawberries with ricotta cream is a healthy dessert using ricotta cheese with the sweet notes of vanilla and honey alongside a tangy, unsweetened balsamic reduction and fresh basil to check all your taste boxes – creamy, sweet and savory!  I modified the recipe to use full fat ricotta cheese – besides being a healthy, WHOLE food,  the fat increases your absorption of fat soluble vitamins D and A. I also eliminated the sugar in the balsamic reduction, which is unnecessary when using full fat ricotta  cheese.   Don’t skip the fresh basil – the flavor works so well while giving this dessert a fresh spring taste!

Ingredients:

1 cup whole ricotta cheese

2 tbsp. raw honey

½ tsp. real vanilla extract

3 tbsp. balsamic vinegar

1 (16 oz.)  container of organic strawberries, washed, hulled, and sliced. Strawberries are # 1 on the EWG’s  “Dirty Dozen” list for pesticides in produce so buy organic!

2 tbsp. fresh basil leaves(more to taste), cut into thin ribbons

Directions:

1. Put ricotta cheese, honey and vanilla into a Vitamix, blender or food processor and process until just smooth (this is less than 1 minute with a Vitamix – don’t overblend!).
2. Speed Alert: Refrigerate ricotta cream for a minimum of 2 hours to thicken!  Make early in the day and leave it in the fridge until ready to serve for a painless yet elegant dessert!
3. In a butter warmer or 1 quart sauce pan, gently heat the balsamic vinegar for 2 – 3 minutes, stirring to reduce the liquid and thicken slightly.  Cool to room temp before tossing with berries.
4. After ricotta cream is cooled, toss the balsamic reduction with the strawberries and basil, divide berries  and top with ¼ cup of the cream mixture.  Garnish with additional fresh basil.

Serves 4

Reminder: The ricotta cream needs a MINIMUM of 2 hours in the fridge to thicken to a cream consistency – plan accordingly!

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