Fresh Berries with Ricotta Cream

Make this dessert, from Jesus Gonzalez, creative chef at Rancho La Puerta. Then kick back while it chills.

Ingredients

1. For the berry sauce:
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3. 1 cup strawberries
4. 1/4 cup unfiltered, unsweetened apple juice
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6. For the ricotta cream
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8. 2 cups reduced-fat ricotta (1 gram fat per ounce)
9. 2 teaspoons finely grated lemon zest
10. 1/4 cup maple syrup
11. 1 teaspoon vanilla extract
12. 1 teaspoon cinnamon
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14. For the topping
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16. 1 cup sliced fresh strawberries
17. 4 small mint sprigs
18. 4 edible flowers, such as pansies or nasturtiums (optional)

Directions

1. Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses.
2. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices.
3. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

Notes