Title: Ricotta con le fragole (strawberries with ricotta cream)
 Categories: Italian, Desserts, Ceideburg 2
      Yield: 6 Servings
 
           Text Only
 
  Unlike most other cheeses, Italian ricotta is comparatively low in
  fat and has only 420 kilojoules per 100 g compared to cream's 1400.
  So this recipe for ricotta cream is an excellent and rich-tasting
  alternative to whipped cream.
  
  Hull 3 punnets of strawberries and put them in 1 large or 6 individual
  dishes.  Put 450 g ricotta cheese in a food processor and add 2 egg
  yolks, 2 tablespoons of rum, the grated zest of a lemon and 3
  tablespoons of honey or sugar.  Process, pour over the strawberries
  and chill until serving.
  
  Makes 6 servings.
  
  From the Sydney Morning Herald, 11/3/92.  Courtesy, Mark Herron.
  
  Posted by Stephen Ceideberg; November 17 1992.