Balsamic Strawberries with Ricotta Cream

• 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

1. Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute.
2. Transfer to a small bowl and refrigerate for at least 2 hours.
3. In a small saucepan combine the vinegar and sugar and bring to a boil.
4. Simmer over medium heat for 2 minutes, stirring occasionally.
5. Allow to cool completely.
6. In a medium bowl, toss the berries with the basil and the balsamic syrup.
7. Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
8. Per Serving:
9. (serving size: about 1/3 cup cream and 1/2 cup berries)
10. Calories 180; Total Fat 5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 8 g; Carb 27 g; Fiber 2 g; Cholesterol 20 mg; Sodium 80 mg
11. Excellent source of: Vitamin C, Manganese
12. Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

ricotta cheese, honey, vanilla, balsamic vinegar, sugar, container strawberries, fresh basil

Taken from www.foodnetwork.com/recipes/ellie-krieger/balsamic-strawberries-with-ricotta-cream-recipe2.html (may not work)