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.

Amaretto oranges with vanilla mascarpone

Using only a few special ingredients, this gourmet orange dessert will impress even the most difficult to please.

 

Ingredients (serves 6)

• 1 vanilla bean, split, seeds scraped
• 250g mascarpone cheese
• 1/2 cup (125ml) amaretto liqueur (see note), plus 1 tbs extra for the mascarpone
• 6 seedless oranges (such as navels), scrubbed
• 1 1/4 cups (275g) caster sugar

 

Method

1. Combine vanilla seeds, mascarpone and 1 tablespoon amaretto in a bowl. Cover and chill while you prepare the oranges.
2. Trim the ends off the oranges, then using a peeler, carefully pare orange rind, being sure not to remove any of the white pith with the rind. Stack little piles of the pared rind strips on top of one another (about 4 at a time) and using a sharp knife, cut lengthways into very thin strips. Set aside.
3. Using a sharp knife, remove and discard the white pith from the oranges. Slice each orange across into 1cm-thick rounds, then stack the slices to reform their original shape and place on a large serving platter.
4. Bring a small saucepan of water to the boil. Add rind and simmer for 1 minute, drain, then repeat process to remove the bitterness. Place the sugar and 1/2 cup (125ml) water in a saucepan over low heat. Stir to dissolve the sugar, then increase the heat to medium-high and simmer for 5 minutes or until slightly syrupy. Add the blanched orange zest and cook for 3 minutes, then add the 1/2 cup (125ml) amaretto. Cool completely.
5. To serve, remove the candied rind from the syrup and pile on top of the oranges. Pour over the syrup and serve with the vanilla mascarpone.

 

Notes

Amaretto liqueur is made from bitter almonds or apricot kernels, from bottle shops.

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.