Super easy and tasty. The quantity is off by quite a bit, since the portion size says you'll end up with 4 Tbs. of the topping, as opposed to the full cup you will have.
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
More From Cooking Light
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
- 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.
Strawberries with Orange-Ricotta Cream Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Make-Ahead, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol
- COOKING METHOD: Blender
- OCCASION: Valentine's Day
- PUBLICATION: Cooking Light
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