Balsamic Whipped Ricotta Strawberries with Stouffer’s Bourbon Steak



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easy mason jar balsamic ricotta whipped cream strawberries

I love making resolutions. To me they always represent opportunity and hope. They might not all stick (and they usually don't) but that's fine. You can't succeed if you never even start. So this year instead of going to extremes I'm focusing more on balance. Instead of choosing to exercise 2 hours a day, I'll try to work in a few extra steps here and there. Rather than cut out every food that doesn't register at zero carbs I'm going for a good balance. I think that the old saying about  moderation really is the key to success.

  For this recipe I chose to use a dinner entree that is easy and delicious and combine it with a dessert that incorporates both taste and balance. It's lower in sugar and uses a variety of ingredients to keep it well rounded.  Keep reading for the incredibly tasty and super easy recipe.

Balsamic Whipped Ricotta Strawberries

Print Friendly and PDFRecipe by: Dean Ludington

Prep Time: 20 minutes

Total Time: 25minutes

16oz. Strawberries
1 C Ricotta
1 C Heavy Cream
2/3 C Splenda Granulated - divided
1/2 C Balsamic Vinegar
1/2 C Whipped or softened Cream Cheese
1 tsp. Vanilla Extract


  1. Reduce balsamic vinegar over high heat (easy instructions here)
  2. In a food processor pulse granulated Splenda turning into powder. Set aside.
  3. Beat ice cold heavy cream on high with an electric mixer. After cream starts to thicken, slowly add 1/3 c. of powdered splenda. Continue mixing on high speed until stiff peaks form.
  4. In a separate bowl mix the ricotta and cream cheese on medium speed until smooth and fluffy. Slowly add remaining 1/3 c. splenda and vanilla until thoroughly blended.
  5. Fold the ricotta mixture into the whipped cream with a spatula until just mixed.
  6. Meanwhile slice strawberries and toss with ricotta reduction.  Layer the whipped cream and strawberries. Drizzle with extra balsamic.
  7. Gently fold everything together just before enjoying.




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