Enjoy the sweet pleasures of life with this irresistible Italian-inspired dessert.
Ingredients
- 1/4 cup caster sugar
- 2 tablespoons balsamic vinegar
- 2 x 250g punnets strawberries, hulled, halved
- 200g fresh ricotta, crumbled
- 1/4 cup thickened cream
- 1/4 cup icing sugar mixture
Method
- Step 1Place sugar, vinegar and 1 tablespoon cold water in a saucepan over low heat. Balsamic strawberries with ricotta cream Bring to a simmer. Simmer, uncovered, for 2 to 3 minutes or until slightly thickened. Remove from heat. Add strawberries. Stir gently to coat in syrup. Set aside for 30 minutes to cool.
- Step 2Place ricotta, cream and icing sugar in a bowl. Using a wooden spoon, beat until well combined.
- Step 3Spoon cooled strawberry mixture into bowls. Dollop with ricotta mixture. Serve.
- High protein
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
959 kj
Energy
10g
Fat Total
6g
Saturated Fat
2g
Fibre
7g
Protein
37mg
Cholesterol
73.86mg
Sodium
27g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
These strawberries are also delicious spooned over slices of sponge cake. Variation: Replace balsamic vinegar with 1 teaspoon vanilla bean paste. Add an extra 2 tablespoons cold water to the saucepan.
- Author: Claire Brookman
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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