STRAW­BER­RIES WITH VANILLA RI­COTTA

Prep 10 mins • Serves 4

Women's Weekly (Malaysia) - - Sweet Indulgence -

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.

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