Baked Ricotta Honey Strawberries Recipes

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BALSAMIC STRAWBERRIES WITH RICOTTA CREAM



Balsamic Strawberries with Ricotta Cream image

Provided by Ellie Krieger

Categories     dessert

Time 2h17m

Yield 4 servings

Number Of Ingredients 7

1 cup part-skim ricotta cheese
2 tablespoons honey
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons fresh basil leaves, cut into ribbons

Steps:

  • Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
  • In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
  • In a medium bowl, toss the berries with the basil and the balsamic syrup.
  • Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
  • Excellent source of: Vitamin C, Manganese
  • Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

BAKED RICOTTA, HONEY & STRAWBERRIES



Baked Ricotta, Honey & Strawberries image

Make and share this Baked Ricotta, Honey & Strawberries recipe from Food.com.

Provided by Crocheting Mama

Categories     Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

18 ounces ricotta cheese
3/4 cup sugar
1/4 cup honey
3 egg yolks
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
2 egg whites
1 pint fresh strawberries, quartered
2 tablespoons honey
powdered sugar, for dusting

Steps:

  • Preheat the oven to 300°F/150°C Line the bottom of four 4-inch-/10-cm-diameter springform cake pans with parchment paper. Using a metal spoon, push the ricotta through a fine sieve and into a large bowl.
  • Whisk the sugar, honey, egg yolks, lemon juice and zest into the ricotta to blend well. Using an electric mixer, beat the egg whites in another large bowl until firm peaks form. Gently fold the egg whites into the ricotta mixture.
  • Spoon the ricotta mixture into the prepared cake pans. Place the pans on the center rack in the oven. Place a baking sheet on the bottom shelf in the oven to catch any drippings from the cakes. Bake for about 30 minutes or until the cakes puff and are just set in the center. Remove the cakes from the oven and cool about 20 minutes. The cakes will sink as they cool.
  • Toss the strawberries and honey in a bowl to coat. Let stand for 15 minutes or until juices form.
  • Unlock and remove the pan sides from the cakes. Remove the cakes from the pan bottoms and transfer to individual serving plates. Spoon the strawberries atop the cakes. Drizzle some of the strawberry juices around the cakes. Dust with powdered sugar and serve.

Nutrition Facts : Calories 548.1, Fat 20.6, SaturatedFat 12.1, Cholesterol 209.3, Sodium 146.7, Carbohydrate 75.5, Fiber 2, Sugar 68.3, Protein 19.3

HONEY NUT RICOTTA WITH STRAWBERRIES



Honey nut ricotta with strawberries image

Round off your meal with this simple dessert - serve on a large plate and ask everyone to help themselves

Provided by Good Food team

Categories     Dessert, Lunch, Supper

Time 2m

Number Of Ingredients 4

200g pot ricotta
2 tbsp clear honey to taste
handful of toasted almonds
400g strawberries , halved

Steps:

  • Tip the ricotta out onto a large serving plate and drizzle with honey. Sprinkle the almonds over and spread strawberries around the plate, for people to help themselves.

Nutrition Facts : Calories 159 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.15 milligram of sodium

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