Roasted strawberries with rosewater, ricotta yoghurt cream & pistachios

Roasted strawberries with rosewater, ricotta yoghurt cream & pistachios

Roasted strawberries with rosewater, ricotta yoghurt cream & pistachios 2000 1333 Chrissy Freer

Roasted strawberries with rosewater, ricotta yoghurt cream & pistachios

Prep time: 20 minutes
Cooking time: 10 minutes
Serves: 4
Fresh strawberries only take minutes to roast and release all their delicious juices. Ricotta and natural yoghurt combined makes a healthier alternative to cream or mascarpone, but still with a rich creamy texture.
chrissy freer byron bay nutritionist roasted strawberries

Ingredients

  • 500g fresh strawberries, hulled, halved
  • 1 ½ tablespoons pure floral honey
  • Few drops rosewater
  • 240g (1 cup) fresh ricotta
  • 1 tsp vanilla bean paste
  • 190g (½ cup) thick Greek or natural yoghurt
  • ½ teaspoon ground cinnamon
  • Chopped pistachios, to garnish

Method

1. Preheat oven to 180°C or 160°C fan forced. Place strawberries in a large roasting dish, drizzle with 2 teaspoons of the honey and the rosewater. Roast in preheated oven for 5-10 minutes or until just tender.
2. Meanwhile, place ricotta, remaining honey, vanilla, yoghurt and cinnamon in a medium bowl, whisk until well combined.
3. To serve, layer the ricotta cream and strawberries in serving glasses. Garnish with chopped pistachios.

Notes/ Tips

Gluten Free
Rosewater is available from gourmet delis and Middle Eastern grocery store.