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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 25%
  • Fat: 2.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.7g
  • Carbohydrate: 11.2g
  • Fiber: 1.7g
  • Cholesterol: 7mg
  • Iron: 0.4mg
  • Sodium: 39mg
  • Calcium: 99mg

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

  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.
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