Fresh Berries with Ricotta CreamVictoria Pearson
Make this dessert, from Jesus Gonzalez, creative chef at Rancho La Puerta. Then kick back while it chills.
Recipe information
Yield
Makes 4 servings
Ingredients
Berry sauce
1 cup strawberries
1/4 cup unfiltered, unsweetened apple juice
Ricotta cream
2 cups reduced-fat ricotta (1 gram fat per ounce)
2 teaspoons finely grated lemon zest
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
Topping
1 cup sliced fresh strawberries
4 small mint sprigs
4 edible flowers, such as pansies or nasturtiums (optional)
Preparation
Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.
Nutrition Per Serving
Nutritional analysis per serving: 208 calories per serving
6.3 g fat (4 g saturated)
27.5 g carbs
1.9 g fiber
14.5 g protein
#### Nutritional analysis provided by Self
