Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove
- 5 cup ricotta cheese
- 1 teaspoon pure vanilla extract
- 7 tablespoon honey
- 6 tablespoon balsamic vinegar
- 5 tablespoon granulated sugar
- 2 1/2 pound strawberry hulled and diced
- 5 tablespoon fresh basil chiffonade
In a food processer add first 3 ingredients and mix for 1 minute. Transfer to a bowl and refrigerate for 1 hour (minimum).
Bring vinegar and sugar to a boil in a small pot. Reduce to simmer for 2 minutes, stirring constantly. Cool completely.
Toss basil and berries with balsamic sauce.
To plate, place ricotta cheese on bottom of a glass.
Spoon berries on top. Place a little fresh basil as garnish and half a strawberry on the rim of the glass. You may also wet the rim of the glass ahead of time with a lemon wedge and dip the rim in sugar for decoration.
Calories: 328kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 107mg | Potassium: 325mg | Fiber: 2g | Sugar: 25g | Vitamin A: 614IU | Vitamin C: 67mg | Calcium: 278mg | Iron: 1mg