The local strawberries are in and I remembered this delicious concoction from last year. Nothing is so good as a deep red, luscious fresh strawberry. Some always get eaten in car on the way home from the farm stand!
Balsamic Strawberries with Almond Ricotta Crème
Featuring fresh strawberries (with a hint of the taste of brown sugar), drizzled in a flavorful balsamic sauce and topped with a lightly whipped ricotta, this sophisticated treat is sure to please. Believe me, if you've never tried freshly ground black pepper on fresh strawberries, you haven't lived! Check the stats below to make sure the sugars and carbs are inside your tolerable limits. I got them as low as possible without jeopardizing taste.
Servings: 6
Nutritional Data per serving:
Calories 66C
Total Fat 1.8g
Saturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 6mg
Sodium 25mg
Total Carbohydrates 9.8g
Dietary Fiber 1.9g
Sugars 6.1g
Protein 2.8g
1/3 cup balsamic vinegar
2 tsp Splenda
4 oz ricotta cheese
1 Tbs Almond Sugar Free Syrup
4 cups fresh strawberries - quartered
2 Tbs Torani Almond Roca Sugar Free Syrup
Pinch freshly ground black pepper
Grated or shredded fresh lemon peel for garnish
Combine vinegar and Splenda in small saucepan. Bring to a boil; reduce heat to medium. Cook gently until reduced by half. Pour into small bowl and cool to room temperature.
Place Ricotta cheese and Almond Sugar Free syrup in small mixer bowl; beat until smooth. If too thick, add a few drops of cream. Refrigerate until ready to use.
Combine strawberries and Almond Roca Sugar free Syrup in large bowl; toss gently.
Let stand for 10 minutes.
Sprinkle with fresh ground black pepper; toss gently to coat.
Spoon about 1/2 cup strawberries into individual bowls; drizzle with balsamic syrup.
Top with large dollop of ricotta mixture.
Sprinkle with lemon peel.
Ahhhhhhhh!
Cook's Notes: Some fresh mint or a few chopped basil leaves make a nice addition - or scatter a few toasted slivered almonds over the top for a pleasant crunch
Balsamic Strawberries with Almond Ricotta Crème
Featuring fresh strawberries (with a hint of the taste of brown sugar), drizzled in a flavorful balsamic sauce and topped with a lightly whipped ricotta, this sophisticated treat is sure to please. Believe me, if you've never tried freshly ground black pepper on fresh strawberries, you haven't lived! Check the stats below to make sure the sugars and carbs are inside your tolerable limits. I got them as low as possible without jeopardizing taste.
Servings: 6
Nutritional Data per serving:
Calories 66C
Total Fat 1.8g
Saturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 6mg
Sodium 25mg
Total Carbohydrates 9.8g
Dietary Fiber 1.9g
Sugars 6.1g
Protein 2.8g
1/3 cup balsamic vinegar
2 tsp Splenda
4 oz ricotta cheese
1 Tbs Almond Sugar Free Syrup
4 cups fresh strawberries - quartered
2 Tbs Torani Almond Roca Sugar Free Syrup
Pinch freshly ground black pepper
Grated or shredded fresh lemon peel for garnish
Combine vinegar and Splenda in small saucepan. Bring to a boil; reduce heat to medium. Cook gently until reduced by half. Pour into small bowl and cool to room temperature.
Place Ricotta cheese and Almond Sugar Free syrup in small mixer bowl; beat until smooth. If too thick, add a few drops of cream. Refrigerate until ready to use.
Combine strawberries and Almond Roca Sugar free Syrup in large bowl; toss gently.
Let stand for 10 minutes.
Sprinkle with fresh ground black pepper; toss gently to coat.
Spoon about 1/2 cup strawberries into individual bowls; drizzle with balsamic syrup.
Top with large dollop of ricotta mixture.
Sprinkle with lemon peel.
Ahhhhhhhh!
Cook's Notes: Some fresh mint or a few chopped basil leaves make a nice addition - or scatter a few toasted slivered almonds over the top for a pleasant crunch
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