Italian Baked Ricotta with Balsamic Strawberries

The flavor of this dessert will remind you of panettone bread. The orange, citrus, and floral notes of this pudding are from the Italian extract, Fiori di Sicilia permeating the custard-like base of this dessert. For a more familiar flavor, substitute vanilla extract instead. The allulose makes the dish sugar-free, or use honey if not concerned. Best served still warm from the oven; however, leftovers from the refrigerator are tasty too!

6 servings

INGREDIENTS:

1 tablespoon room temperature butter

15 ounces whole milk ricotta cheese

1 large egg

¼ cup allulose or honey + 1 tablespoon allulose, divided

⅛ teaspoon Fiori di Sicilia or vanilla extract

⅛ teaspoon sea salt

1 pint strawberries, hulled, washed, sliced

1 tablespoon balsamic vinegar

A grind or two of black pepper

DIRECTIONS:

1.     Preheat the oven to 325°F. Lightly butter a one-quart baking dish or nine-inch ceramic pie pan.

2.     In a food processor fitted with the chopping blade, mix the ricotta, egg, allulose, extract, and salt until smooth, about one minute. Pour into the buttered baking dish, place in the preheated oven, and bake until browned around the edges and set in the middle, about one hour. (It may also be puffed but will settle when out of the oven. Let stand for ten minutes or more.

3.     Meanwhile, soak the strawberries at least thirty minutes before serving by tossing the strawberries, vinegar, black pepper, and one tablespoon of allulose. Set aside at room temperature until ready to serve.

4.     Serve warm or chilled, and scoop a one-sixth portion of ricotta with a portion of the berries.

Italian Baked Ricotta with Balsamic Strawberries

Italian Baked Ricotta with Balsamic Strawberries
Yield: 6
Author:
Prep time: 15 MinCook time: 1 HourInactive time: 30 MinTotal time: 1 H & 45 M
The flavor of this dessert will remind you of panettone bread. The orange, citrus, and floral notes of this pudding are from the Italian extract, Fiori di Sicilia permeating the custard-like base of this dessert. For a more familiar flavor, substitute vanilla extract instead. The allulose makes the dish sugar-free, or use honey if not concerned. Best served still warm from the oven; however, leftovers from the refrigerator are tasty too!

Ingredients

  • 1 tablespoon room temperature butter
  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • ¼ cup allulose or honey + 1 tablespoon allulose, divided
  • ⅛ teaspoon Fiori di Sicilia or vanilla extract
  • ⅛ teaspoon sea salt
  • 1 pint strawberries, hulled, washed, sliced
  • 1 tablespoon balsamic vinegar
  • A grind or two of black pepper

Instructions

  1. Preheat the oven to 325°F. Lightly butter a one-quart baking dish or nine-inch ceramic pie pan.
  2. In a food processor fitted with the chopping blade, mix the ricotta, egg, allulose, extract, and salt until smooth, about one minute. Pour into the buttered baking dish, place in the preheated oven, and bake until browned around the edges and set in the middle, about one hour. (It may also be puffed but will settle when out of the oven. Let stand for ten minutes or more.
  3. Meanwhile, soak the strawberries at least thirty minutes before serving by tossing the strawberries, vinegar, black pepper, and one tablespoon of allulose. Set aside at room temperature until ready to serve.
  4. Serve warm or chilled, and scoop a one-sixth portion of ricotta with a portion of the berries.

Nutrition Facts

Calories

222.54

Fat (grams)

12.12

Sat. Fat (grams)

7.35

Carbs (grams)

20.37

Fiber (grams)

1.61

Net carbs

18.76

Sugar (grams)

16.08

Protein (grams)

9.63

Sodium (milligrams)

136.77

Cholesterol (grams)

72.17

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pudding, ricotta, strawberries, balsamic vinegare
dessert
Italian
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Linda Hierholzer