Balsamic Strawberries with Ricotta Cream - Dairy Spot

Balsamic Strawberries With Ricotta Cream

From The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families, Andrews McMeel Publishing LLC  

Yield: make 4 servings

Balsamic Strawberry with Ricotta Cream
For Norma Hein, being a dairy farmer has some very personal benefits. She and her husband, Jay, and their three teenage children operate a dairy farm in Celina, Ohio. “I’m a family person,” she says. “I get to be around my husband and children. We’re down in our milking parlor and the kids are in and out helping, and you get to talk with them. We’re always communicating.” For this family favorite dessert, balsamic vinegar compliments the sweetness of fruit—particularly strawberries and stone fruits such as peaches, nectarines, and plums in Norma’s recipe.


  • 2 cups whole-milk ricotta cheese
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp balsamic vinegar
  • 2 tbsp granulated sugar
  • 2 cups fresh strawberries, hulled and quartered
  • 1 tbsp sliced fresh basil leaves


1. Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until thoroughly blended. 2. Divide the cheese mixture among four 10‑ounce glasses or goblets. Cover and refrigerate at least 1 hour or until ready to serve. 3. Combine the vinegar and granulated sugar in a small saucepan and bring to a boil over medium‑high heat. Reduce the heat and simmer for 2 or 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon. Remove from the heat and allow to cool completely. 4. Toss the strawberries with the balsamic syrup until coated. Divide the strawberries evenly among the glasses over the chilled cheese mixture. Top with ribbons of basil and serve immediately.

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