Balsamic Strawberries with Ricotta Cream
Balsamic Strawberries with Ricotta Cream
Recipe By: Midwest Dairy Association
These fresh strawberries are perfectly paired with a sweet and creamy layer of cheeses.
Yields: 6 servings
Prep Time: 20 minutes
Nutrition Facts
Balsamic Strawberries with Ricotta Cream
Amount Per Serving
Calories 164 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 31mg 10%
Sodium 97mg 4%
Potassium 136mg 4%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 16g
Protein 5g 10%
Vitamin A 7%
Vitamin C 75%
Calcium 7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Yields: 6 servings
Prep Time: 20 minutes
Nutrition Facts
Balsamic Strawberries with Ricotta Cream
Amount Per Serving
Calories 164 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 31mg 10%
Sodium 97mg 4%
Potassium 136mg 4%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 16g
Protein 5g 10%
Vitamin A 7%
Vitamin C 75%
Calcium 7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Balsamic Strawberries with Ricotta Cream
Recipe By: Midwest Dairy Association
These fresh strawberries are perfectly paired with a sweet and creamy layer of cheeses.
Ingredients
Directions
  1. Whip ricotta cheese, cream cheese, confectioners’ sugar and vanilla extract in a medium bowl using an electric mixer. Divide mixture into six serving goblets and chill. Combine vinegar and granulated sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 2 to 3 minutes, stirring occasionally, until the mixture lightly coats a spoon. Cool completely. Toss strawberries with balsamic syrup. Evenly divide strawberries into each goblet. Sprinkle basil ribbons on each. Serve immediately.
Ingredients
Directions
  1. Whip ricotta cheese, cream cheese, confectioners’ sugar and vanilla extract in a medium bowl using an electric mixer. Divide mixture into six serving goblets and chill. Combine vinegar and granulated sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 2 to 3 minutes, stirring occasionally, until the mixture lightly coats a spoon. Cool completely. Toss strawberries with balsamic syrup. Evenly divide strawberries into each goblet. Sprinkle basil ribbons on each. Serve immediately.
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