Balsamic Strawberries with Ricotta Cream

Balsamic Strawberries with Ricotta Cream

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Balsamic Strawberries with Ricotta Cream


1/2 tsp. vanilla extract

6 tbsp. Harvest Strawberry Balsamic Vinegar

1 cup lowfat ricotta cheese

1 16 oz. container fresh strawberries, stems removed and quartered

2 tbsp. fresh basil leaves, cut into ribbons


Put the ricotta cheese and vanilla extract into a food processor and process until smooth.  Transfer to a small bowl and refrigerate for at least 2 hours.

In a small saucepan, bring strawberry balsamic vinegar to a boil.  Simmer over medium heat for 10 minutes, reducing to half. Stir occasionally.  Allow to cool completely. 

In a medium sized bowl, toss the berries with the basil and the balsamic syrup.  Divide the ricotta mixture among 4 cocktail glasses or dessert bowls, top with the berry mixture and serve.

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