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STRAWBERRIES
WITH ORANGE-RICOTTA CREAM
Prepare
the orange-ricotta cream early in the day;
it is best served very cold over ripe strawberries.
You'll have a half cup of the cheese mixture
left over. Store it in an airtight container
in the refrigerator for up to one week.
1/2
cup part-skim ricotta cheese
1/2 cup vanilla low-fat yogurt
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 cup quartered strawberries
2 whole strawberries (optional)
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Combine
the first 5 ingredients in a blander; process
until smooth. Spoon cheese mixture into a small
bowl, cover and chill for 3 hours. Spoon 1/2 cup
quartered strawberries into each of 2 small bowls,
and top each with 2 tablespoons cheese mixture.
Garnish each serving with a whole strawberry,
if desired.
Serves
2.
1
Serving: Calories: 76 (Cal. from fat), Fat: 2.1g
(Saturated: 1.2g), Cholesterol: 7mg, Sodium: 39mg,
Carbohydrate: 11.2g, Protein: 3.7g.
[Cooking
Light, May 2000]
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