Serves: 8
Total Calories: 409
In blender or food processor, place ricotta, cream cheese, confectioners' sugar, vanilla, and lemon juice process until well blended. Add cream continue to blend until thick and creamy. Mound in center of serving plate make an indentation in center large enough to hold quartered strawberries. Cover lightly with plastic and refrigerate for 2 hours or until very firm. Meanwhile, place quartered strawberries in bowl add orange-flavored liqueur and granulated sugar to taste. Toss and refrigerate, covered. Just before serving, place quartered strawberries in indentation of cheese mold. Surround the base with whole berries sprinkled lightly with granulated sugar for extra sweetness.
This Strawberries In Mounded Cream recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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