Ricotta Cream and Strawberry Sauce
Summer tastes at their finest.
1 cup strawberries
1/4 cup unfiltered, unsweetened apple juice
2 cups reduced-fat ricotta (1 g fat per oz)
2 teaspoons finely grated lemon zest
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup sliced fresh strawberries
Puree strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses.
Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds.
Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve.
Per Serving: 208 calories per serving, 6.3 g fat (4 g saturated), 27.5 g carbs, 1.9 g fiber, 14.5 g protein
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