Best Strawberry Ricotta Porridge Recipes

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STRAWBERRY RICOTTA BRUSCHETTA



Strawberry Ricotta Bruschetta image

Here's an interesting spin on bruschetta. The creamy ricotta cheese spread is an ideal complement to the sweet, minty strawberry topping. -Laura Stricklin, Jackson, Mississippi

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

24 slices French bread baguette (1/2 inch thick)
3 tablespoons butter, melted
3 cups fresh strawberries, chopped
3 tablespoons minced fresh mint
3 tablespoons honey
1/2 cup ricotta cheese
2 tablespoons seedless strawberry jam
1-1/2 teaspoons grated lemon zest

Steps:

  • Brush bread slices with butter; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned., Meanwhile, in a small bowl, combine the strawberries, mint and honey; set aside. In another bowl, combine the ricotta, jam and lemon zest. Spread ricotta mixture over toast; top with strawberry mixture.

Nutrition Facts : Calories 89 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

STRAWBERRIES WITH RICOTTA CREAM AND PISTACHIOS



Strawberries with Ricotta Cream and Pistachios image

Provided by Bobby Flay

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 cup part-skim ricotta cheese
2 tablespoons light brown sugar
2 tablespoons orange liqueur (recommended: Grand Marnier), or fresh orange juice
1 pint strawberries, hulled and sliced
1/4 cup pistachios, toasted and coarsely chopped

Steps:

  • Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
  • Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur, and process until smooth. (The ricotta mixture can be made up to 8 hours in advance, covered and kept refrigerated.)
  • Divide the strawberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture and sprinkle with the pistachios.

STRAWBERRY RICOTTA BRUSCHETTA



Strawberry Ricotta Bruschetta image

Provided by Katie Lee Biegel

Categories     appetizer

Time 15m

Yield 12 crostini

Number Of Ingredients 7

1 cup finely diced strawberries
1 tablespoon chopped fresh mint
2 teaspoons extra-virgin olive oil
Flakey sea salt
12 toasted baguette slices
1 cup ricotta cheese
Balsamic vinegar (use an aged balsamic that is thick and syrupy), for garnish

Steps:

  • In a small bowl, toss the strawberries with the mint, olive oil and a pinch of flakey sea salt. Spread each slice of baguette with ricotta cheese. Top with a spoonful of strawberries, drizzle with balsamic and sprinkle with more flakey sea salt.

STRAWBERRY RICOTTA PORRIDGE



Strawberry Ricotta Porridge image

A deliciously sweet tasting porridge, almost like having pancakes in the morning! For extra protein add one egg that has been lightly beaten.

Provided by Mel Bedggood

Categories     Breakfast

Time 13m

Yield 1 serving(s)

Number Of Ingredients 6

5/8 cup oats
2 tablespoons light ricotta cheese
1 tablespoon Splenda granular
1 pinch salt
250 g strawberries, mashed
1/2 cup skim milk, you could use soy milk also

Steps:

  • heat strawberries mashed in pot with splenda, stir until heated.
  • add oats and salt and boil. if the contents become too dry, add some hot water and keep stirring until the oats are cooked.
  • when the oats are cooked, add ricotta and stir until heated through. For extra protein add one egg here that has been lightly beaten.
  • Serve with skim milk or soy milk and add some honey if you'd like this a little sweeter.

Nutrition Facts : Calories 536.1, Fat 9.9, SaturatedFat 2.9, Cholesterol 11.8, Sodium 269.7, Carbohydrate 89.6, Fiber 14.9, Sugar 11.7, Protein 25.8

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