Balsamic Strawberries with Ricotta Cream (Ellie Krieger) Recipe

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Balsamic Strawberries with Ricotta Cream (Ellie Krieger)
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. In a medium bowl, toss the berries with the basil and the balsamic syrup.
  4. Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
  5. Per Serving:
  6. (serving size: about 1/3 cup cream and 1/2 cup berries)
  7. 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
  8. Excellent source of: Vitamin C, Manganese
  9. Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 146.99 Kcal (615 kJ)
Calories from fat 44.4 Kcal
% Daily Value*
Total Fat 4.93g 8%
Cholesterol 19.07mg 6%
Sodium 80.31mg 3%
Potassium 111.38mg 2%
Total Carbs 18.4g 6%
Sugars 14.75g 59%
Dietary Fiber 0.17g 1%
Protein 6.88g 14%
Vitamin C 4.5mg 8%
Iron 0.2mg 1%
Calcium 174.7mg 17%
Amount Per 100 g
Calories 151.64 Kcal (635 kJ)
Calories from fat 45.8 Kcal
% Daily Value*
Total Fat 5.09g 8%
Cholesterol 19.67mg 6%
Sodium 82.84mg 3%
Potassium 114.9mg 2%
Total Carbs 18.98g 6%
Sugars 15.22g 59%
Dietary Fiber 0.17g 1%
Protein 7.09g 14%
Vitamin C 4.7mg 8%
Iron 0.2mg 1%
Calcium 180.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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