STRAWBERRIES WITH VANILLA RICOTTA
Prep 10 mins • Serves 4
2 x 250g punnets strawberries, washed, hulled • 1½ tbsps icing sugar mixture, sifted • 1 tbsp balsamic vinegar • 2⁄ cup low-fat fresh ricotta • 3 ¼ cup Farmers Union Greek yoghurt • Biscotti or almond bread, to serve
1 Place strawberries in a bowl. Sprinkle 1 tbsp icing sugar and drizzle with balsamic vinegar.
2 Cover with plastic wrap and chill for 30 mins to macerate.
3 In a bowl, combine ricotta, yoghurt and remaining icing sugar. Cover and chill until needed. Remove strawberries and ricotta mixture from the fridge 5 mins before serving.
4 Divide the strawberries among serving bowls. Top with a dollop of ricotta mixture and serve with biscotti or almond bread.
TIP: You can use a mixture of berries in this dish.