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Strawberries with Orange-Ricotta Cream

Becky Luigart-Stayner
Yield 2 servings
Prepare the orange-ricotta cream early in the day; it is best served very cold over ripe strawberries. You'll have a half cup of the cheese mixture left over. Store it in an airtight container in the refrigerator for up to one week.

Ingredients

  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup vanilla low-fat yogurt
  • 1 tablespoon sugar
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • 1 cup quartered strawberries
  • 2 whole strawberries (optional)

Nutrition Information

  • calories 76
  • caloriesfromfat 25 %
  • fat 2.1 g
  • satfat 1.2 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 3.7 g
  • carbohydrate 11.2 g
  • fiber 1.7 g
  • cholesterol 7 mg
  • iron 0.4 mg
  • sodium 39 mg
  • calcium 99 mg

How to Make It

  1. Combine the first 5 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours. Spoon 1/2 cup quartered strawberries into each of 2 small bowls, and top each with 2 tablespoons cheese mixture. Garnish each serving with a whole strawberry, if desired.