Ricotta Con Le Fragole (strawberries With Ricotta Cream)

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
	Italian	Ceideburg 2, Desserts, Italian	6	Servings

INGREDIENTS

Text Only

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”