You ever get a craving for something sweet but you are sick of going for the cookies and ice cream? Wouldn’t it be awesome if there were something that was sweet, filling and not just an apple but wouldn’t add 5 pounds to your hip and thigh area?
We are huge strawberry fans in my house and we like strawberries on pretty much everything.
I remember my mom making strawberry shortcakes when I was little and thinking they were the best thing since sliced bread. You know the type? The store bought little sponge cake discs, topped with sliced fresh strawberries and cool whip was as good as it got for us back in the 80′s.
I found this recipe in an old edition of Good Housekeeping and it is simply too good not to share. I hope that you will enjoy this more upscale version of my mom’s strawberry shortcake.
Total time: 25 minutes Servings: 8
- 2 tablespoons packed brown sugar
- 2 tablespoons balsamic vinegar
- Â¼ teaspoon vanilla extract
- 1 pound of strawberries, hulled and cut into 1/3-inch slices
- 8 slices (3/4 inch thick) rustic country bread (5-inches wide)
- 1 container (15 ounces) ricotta cheese.
- Fresh basil leaves
- In a large mixing bowl, stir packed brown sugar, vinegar and vanilla extract until the sugar completely dissolves.
- Add in the sliced strawberries.
- Let the mixture stand for 1 hour.
- Pre-heat oven to 250 degrees Fahrenheit.
- Toast rustic country bread until golden brown on both sides.
- Cool completely on rack.
- Spread 2 tablespoons of ricotta cheese on each slice of toasted bread.
- Â Alternate strawberries and basil leaves in a single layer, overlapping slices.
- Drizzle strawberry juice mixture over top and enjoy.
What is your favorite great tasting, less calories dessert this summer?
Photo Source: Tamburix