Ingredients:

  • 1 cup (245g) low-fat ricotta cheese
  • 1 tsp (5g) lemon zest, finely grated
  • 1 tbsp (15ml) maple syrup
  • 1/4 tsp (1.5g) fine sea salt
  • 1 pinch (0.5g) cracked black pepper
  • 2 cups (250g) fresh strawberries, hulled and quartered
  • 2 tbsp (30ml) balsamic glaze
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (4g) fresh basil leaves, chiffonade

Instructions:

  1. Place the ricotta cheese, lemon zest, maple syrup, salt, and black pepper into a medium mixing bowl.
  2. Using a hand mixer or whisk, beat the ricotta mixture on medium-high for 2-3 minutes until the texture is velvety and smooth.
  3. In a separate small bowl, combine the quartered strawberries, balsamic glaze, and lemon juice, tossing gently with a spatula to coat.
  4. Fold in the fresh basil leaves gently to prevent bruising.
  5. Spoon the whipped ricotta into a serving bowl or spread as a layer, then top with the glazed strawberries and a drizzle of remaining balsamic syrup.