Ingredients
1 cup (250 g) ricotta cheese, drained
2 tablespoons honey (or maple syrup)
2 tablespoons vanilla yogurt (Greek or regular)
2 cups (320 g / 11.3 oz) fresh strawberries, hulled and diced
Mint leaves and lemon zest for garnish (optional)
Instructions
-
Drain the Ricotta:
Place the ricotta in a fine mesh sieve or coffee filter over a bowl. Cover and refrigerate for at least 1 hour to remove excess moisture. -
Whip the Mixture:
In a food processor or with a hand blender, combine the drained ricotta, honey, and yogurt. Blend for 3–5 minutes until smooth and creamy. Taste and adjust sweetness if desired. -
Prepare the Strawberries:
Rinse, hull, and dice the strawberries. Pat dry. If you prefer sweeter berries, toss them with 1 teaspoon of honey and let sit for 10 minutes. -
Assemble:
Spoon a layer of whipped ricotta into a serving glass, followed by a layer of strawberries. Repeat the layers until the glass is full. -
Garnish & Serve:
Top with mint leaves, lemon zest, or chopped nuts. Serve immediately or chill for 30 minutes before serving.
Notes
- For a richer version, add a splash of vanilla extract or a dollop of whipped cream.
- To make it extra refreshing, chill the serving glasses before assembling.
- Serve this dessert in small jars for a charming presentation at dinner parties or picnics.
- Prep Time: 10 min
- Cook Time: 1 hr