Balsamic Strawberries with Ricotta Cream

February’s Healthy Eating recipe:

Balsamic Strawberries with Ricotta Cream

Ricotta cheese fits just as well in the world of sweet as it does in savory. Whip it up with a little honey and you get the most magnificent rich cream, which is fantastic topped with juicy strawberries in a sweet balsamic syrup. Ribbons of basil add a fresh perfume, proving it too is delightful in dessert.

Yield:  4 Servings

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 fresh strawberries, stems removed and quartered
2 tablespoons fresh basil leaves, cut into ribbons

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.  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.  In a medium-size bowl, toss the berries with the basil and the balsamic syrup.  Divide the ricotta mixture among 4 cocktail glasses or dessert bowls, top with the berry mixture, and serve.