Ricotta and strawberry dessert

Fresh ricotta and strawberry dessert with Italian whey cheese, yacon syrup and strawberries. A creamy, Italian-inspired layered dessert full of flavour.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 290 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 18 g

Ingredients

• 250g ricotta
• 2 tbsp yacon syrup
• 1 unwaxed lemon
• 1 tsp vanilla extract
• 200g strawberries
• 1 tbsp almonds

Method

You’ll need: frying pan · chopping board · knife · grater

1. Wash the unwaxed lemon in hot water, finely grate the zest and squeeze the juice of half a lemon.
2. Mix the ricotta with the yacon syrup, lemon zest, lemon juice and vanilla extract to make a smooth cream.
3. Wash the strawberries, remove the green tops and cut them into thin slices or small dice.
4. Use flaked almonds and toast them briefly in a dry frying pan until fragrant.
5. Layer the ricotta cream and the strawberries in dessert glasses and sprinkle the toasted almonds over the top.

Good to know

The combination of airy ricotta, lemon and strawberries tastes like an Italian summer holiday in a glass.

Swaps

Ricotta → mascarpone (makes the dessert even creamier).

Cooking tips

Toast the almonds over a medium heat only, as they burn very quickly.

Storage

Left to sit for a while, the dessert tastes almost even better on the second day.

Allergens

Contains milk (lactose) and tree nuts (almonds). In pregnancy, use ricotta made from pasteurised milk.