Total Time: 20 minutes
- 1 cup ricotta cheese
- 3 ounces fat-free or reduced-fat cream cheese
- 2 Tbsp powdered sugar
- 1 1/2 tsp vanilla extract
- 3 Tbsp balsamic vinegar
- 2 Tbsp granulated sugar
- 1 pint strawberries, sliced
- 1 Tbsp, cut into ribbons fresh basil
Fresh strawberries are perfectly paired with a sweet and creamy layer of Ricotta cheese.
Step 1. Whip ricotta cheese, cream cheese, powdered sugar and vanilla extract in a medium bowl using an electric mixer.
Step 2. Divide mixture into six serving goblets and chill.
Step 3. Combine vinegar and granulated sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 2–3 minutes, stirring occasionally, until the mixture lightly coats a spoon.
Step 4. Cool completely. Toss strawberries with balsamic syrup.
Step 5. Evenly divide strawberries into each goblet.
Step 6. Sprinkle basil ribbons or chopped mint on each and serve immediately.Recipe provided by out friends at the Midwest Dairy Association.
Approximate nutrition information per serving: 165 calories; 9 g fat; 5.3 g saturated fat; 30.6 mg cholesterol; 89 mg sodium; 16 g carbohydrate; 1 g fiber; 11.6 g sugar; 5.3 g protein