INGREDIENTS

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

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