Wednesday, April 21, 2010
No, readers, your eyes are not fooling you. I am posting a dessert recipe. Me, the Salt Queen, is posting a dessert on her blog. How 'bout that?
And no, it's not even a dessert I *had* to make for a project. This dessert sounded so good to me that I actually decided to make it on my own.
I do apologize to you readers with a sweet tooth. Except for the December Cookie Orgy, you have been pretty deprived of sugary delicacies on this blog. Sorry about that. As one of the few freakazoids on this planet who lacks a sweet tooth, I rarely even think about making dessert.
But this one appealed to me. Why, you ask?
Well, first off, it uses strawberries, the very fruit that announces the Rite of Spring in the Rocky Mountains. They're coming out our ears right now--big, gorgeous, juicy suckers. I cannot resist spring strawberries. They're such a thrill after a long winter of apples, bananas, pears and oranges...damn, winter fruit is boring.
Second, the strawberries are drizzled with a sugar-balsamic reduction sauce. I love balsamic vinegar like nobody's business. I could bathe in the stuff. And as odd as it sounds, balsamic vinegar loves strawberries. Trust me on this one and just try it. You'll see.
Finally, this is a dessert that your ass isn't going to hate you for! It's healthy! And fresh, and yummy, and not too sweet...which is important to me. Sugar shock sucks.
I actually didn't alter this recipe too much. I know! I usually have to tinker around with everything, but this time, all I did was add a sprinkling of toasted pistachio nuts for contrast and crunch. Serve this up on a spring afternoon and you'll make some people very happy. For kids with picky palates, I'd leave off the basil and the reduction. They'll still enjoy it, especially if you sexy it up with a dollop of whipped cream.
Balsamic Strawberries with Ricotta Cream
from Ellie Krieger's So Easy
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
2 tablespoons toasted pistachio nuts, chopped
Put the ricotta cheese, honey and vanilla into the small bowl of a food processor and process until smooth. Transfer to a small bowl and refrigerate, covered, at least 2 hours.
In a small saucepan, combine the vinegar and sugar and bring to a boil. Simmer over medium heat for about 2 minutes, stirring occasionally. Allow to cool completely. In a medium sized bowl, toss the berries with the basil and the balsamic syrup.
Divide the ricotta mixture among 4 glass bowls or cocktail glasses. Top with the berry mixture and nuts and serve.
Per serving: 180 calories