Strawberries with Orange-Ricotta Cream

Becky Luigart-Stayner
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.

Yield:

2 servings

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Jean Kressy,

May 2000