Baked ricotta with balsamic strawberries
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Ricotta is a favourite with pasta or in a salad, but its subtle flavour and creamy texture works equally well in puds. Here, we’ve sweetened it with honey and vanilla as the perfect accompaniment to some sharp balsamic strawberries
Ingredients
Strawberries
500 g, hulled and halved
Balsamic vinegar
2 tablespoon(s)
Caster Sugar
1 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Ricotta Cheese
500 g
Egg, whole, raw
1 large, raw
Honey
2 tablespoon(s), level
Vanilla Extract
1 teaspoon(s), level
Lemon
½ zest(s) of 1
Mint, Fresh
3 sprig(s)
Instructions
1
Put the strawberries, vinegar and sugar in a bowl and stir to combine. Set aside.
2
Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 6 small ramekins with cooking spray.
3
Beat the ricotta, egg, honey, vanilla extract and zest together in a large bowl until smooth. Spoon into the prepared ramekins and transfer to a large baking sheet. Bake for 20-25 minutes until golden. Set aside to cool slightly.
4
Strain the strawberries and spoon the juices over the baked ricotta. Decorate with the mint and serve with the balsamic strawberries on the side.
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