Bruschetta with honey ricotta and vanilla strawberries

Devilish as it looks, this dessert is super healthy, so feel free to give in to temptation without worrying about your waistline. 

Preparation Time

15 - 35 minutes

Cooking Time

15 minutes

Ingredients (serves 6)

• 250g fresh low-fat ricotta
• 2 tbs honey
• 185ml (3/4 cup) water
• 100g (1/2 cup) caster sugar
• 1 vanilla bean, split lengthways, seeds removed, reserved
• 2 x 125g punnets strawberries, washed, hulled, thinly sliced
• Olive oil spray
• 6 thick slices crusty bread
• Icing sugar, to serve

 

Method

1. Combine the ricotta and honey in a small bowl. Cover with plastic wrap and place in the fridge.
2. Place water and sugar in a saucepan over medium heat and stir until the sugar dissolves. Bring to a gentle simmer. Add the vanilla bean and seeds. Simmer, without stirring, for 10 minutes or until the syrup thickens slightly. Set aside for 20 minutes or until cooled to room temperature. Transfer to a bowl. Stir in the strawberries. Cover and place in the fridge to macerate.
3. Meanwhile, preheat a chargrill on high. Lightly spray with olive oil spray. Cook half the bread on grill for 2 minutes each side or until golden. Repeat with the remaining bread.
4. Spread 1 side of each bread slice evenly with the ricotta mixture. Divide among serving plates. Top with the strawberry mixture and dust with icing sugar to serve.

 

Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3 just before serving.

Berry tiramisu

Strawberries, blueberries and raspberries make this decadent Italian dessert a colourful addition to the dessert table.

 

Ingredients (serves 8)

• 2 eggs, separated
• 1/4 cup caster sugar
• 250g mascarpone cheese
• 300ml thickened cream
• 300g plain sponge cake
• 1 cup strong espresso coffee, cooled
• 1 cup Bailey's Irish Cream liqueur
• 250g strawberries, hulled, diced
• 125g fresh or frozen blueberries
• 125g fresh or frozen raspberries

 

Method

1. Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Fold in mascarpone. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
2. Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Refrigerate for 30 minutes.
3. Cut cake into 1cm cubes. Combine coffee and liqueur together in a jug. Combine strawberries, blueberries and raspberries in a bowl.
4. Place 4 cake pieces in the bases of eight 1-cup capacity glasses. Pour 25ml of coffee mixture over each. Use a spoon to press cake into base. Top with 2 tablespoons of mascarpone mixture and 1 heaped tablespoon of berries. Repeat layers with remaining cake, coffee mixture, mascarpone mixture and berries. Cover. Refrigerate for 3 hours or overnight. Serve.

Balsamic and vanilla strawberries

With this speedy balsamic and vanilla strawberries recipe, you'll have dessert on the table in under 30 minutes.

Cooking Time

20 minutes

Ingredients (serves 4)

• 2 tablespoons icing sugar mixture
• 2 tablespoons balsamic vinegar
• 1 vanilla bean, split
• 500g strawberries, hulled, halved
• 1 cup reduced-fat vanilla yoghurt

Method

1. Combine sugar and vinegar in a bowl. Scrape seeds from half of the vanilla bean. Add to sugar mixture. Stir to combine. Add strawberries. Toss to coat. Refrigerate for 10 minutes.
2. Place yoghurt in a bowl. Scrape seeds from remaining vanilla bean half. Add to yoghurt. Stir to combine. Serve strawberries with yoghurt mixture and vinegar mixture.