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