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The Lake News Online
  • Recipe of the week: Vanilla strawberries with lemon ricotta

  • 4 Servings
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  • 4 Servings
    1 vanilla bean or 1 tsp vanilla
    3 Tbsp honey
    2 tsp lemon juice
    Pinch of salt
    3 cups strawberries, hulled and quartered
    2 cups part-skim ricotta cheese
    2 Tbsp freshly grated lemon zest
    If using vanilla bean, halve lengthwise and using the tip of a small sharp knife, scrape the seeds from the pod into a medium size bowl. Add honey, lemon juice and salt. (And vanilla if not using the bean). Whisk until well combined. Add strawberries and stir to combine. Let stand at room temperature at least 15 minutes, up to 2 hours.
    Just before serving, stir lemon zest into the ricotta. To serve, spoon ½ cup ricotta into a dessert bowl and top with 1/3 cup strawberries.
    Nutrition Information:  259 calories, 10 g fat, 28 g carbohydrates, 13 g added sugars, 15 g protein, 3 g fiber, 193 mg sodium
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