Strawberries with Ricotta-Vanilla Cream & Pine-Nut Brittle
Ingredients:
1 pound of fresh berries (strawberries cut in half & cleaned)
1/2 cup sugar plus 4 teaspoons sugar, divided
1 teaspoon fresh or bottled lime juice
1/2
pound fat free ricotta (1 cup)
1/4
cup fat free milk
3/4
teaspoon vanilla
1/4 cup water
1/4
cup pine nuts, toasted
1/4 cup fresh mint leaves
Preparation:
Toss berries with 1 teaspoon sugar and lime juice in a bowl, stirring occasionally, 10 to 15 minutes
Puree ricotta, milk, vanilla, and 3 teaspoon sugar in a blender until smooth. Transfer to a bowl and chill in freezer, stirring halfway through until lightly thickened, 15 to 20 minutes.
Line a four sided sheet pan with foil. Bring water and remaining ½ cup of sugar to boil in a heavy sauce pan over medium heat until caramel colors evenly, 10 to 15 minutes. Stir in pine nuts, then immediately pour out onto foil, quickly spreading with spatula as thinly as possible. Cool 5 minutes. Peel brittle from foil and break into pieces. Stir mint into berries and serve fruit with ricotta cream and pieces of brittle. Substitute Raspberries or Blackberries for fun flavor variety.
4-6 Servings