Strawberry Ricotta Trifle

Chef Richard Ruskell developed this low fat  Strawberry Ricotta Trifle dessert for guests of the Phoenician in Scottsdale.  “Begin preparing this recipe the day before you plan to serve it for the best flavor” says Chef Ruskell.

Strawberry Ricotta Trifle

Strawberry Ricotta Trifle

Prep Time: 15 minutes
Macerating, Chilling and Resting: 1 day
Total Time: 1 day 15 minutes
Course: Desserts
Cuisine: Healthy Spa Cuisine
Keyword: Ricotta, Strawberry
Servings: 6
Calories: 420kcal
Courtesy Of: Phoenician Centre for Wellbeing
Chef Richard Ruskell, The Phoenician Centre for Wellbeing, Arizona, developed this low fat Strawberry Ricotta Trifle dessert for guests of the Phoenician in Scottsdale. “Begin preparing this recipe the day before you plan to serve it for the best flavor” says Chef Ruskell.

Ingredients

  • 4 cups strawberries - hulled and quartered
  • 1 cup Splenda Sugar Blend (or granulated sugar)
  • 2 cups ricotta cheese - skim or low fat
  • Nonfat milk - as needed
  • 1 angel food cake - prepared
  • Fresh strawberries - for garnish

Instructions

  • In a medium bowl, sprinkle strawberries with 1/2 cup of the sugar. Cover and refrigerate overnight to macerate.
  • In a blender or food processor, combine the ricotta cheese with remaining sugar. Process until smooth. If the mixture is too thick, add a little nonfat milk to make it creamy.
  • Cut the angel food cake into 1/2 inch thick slices. Place the slices around the bottom and up the sides of a 4 cup clear glass bowl, or, place chunks of cake in individual serving dishes or ramekins.
  • Spoon some of the strawberries over the cake slices.
  • Spread about one-fourth of the ricotta cheese mixture over the berries.
  • Cover with more cake slices. Repeat with remaining ricotta mixture, strawberries, and cake, until all have been used.
  • Cover the trifle(s) with plastic wrap and refrigerate for at least 3 hours or overnight before serving.
  • Just before serving, remove the plastic wrap and decorate the top with fresh strawberries.

Spa Index Kitchen Notes

Strawberry Ricotta Trifle
We have prepared this with sugar substitutes and other lower calorie sweeteners with great results. We also prefer to add fresh orange zest to the berries while they macerate, and crushed almonds for a bit of texture.  Granola also works.
Tried this recipe?Mention or tag @SpaIndex so we can share!

Nutrition

Serving: 1 Serving | Calories: 420 kcal (21%) | Carbohydrates: 77 g (26%) | Protein: 13 g (26%) | Fat: 7 g (11%) | Cholesterol: 25 mg (8%) | Sodium: 530 mg (23%)
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June 4, 2014 |

One thought on “Strawberry Ricotta Trifle

  1. Deb W says:

    Like you suggested, we tried it with Splenda Blend and it reduced the calories by quite a lot, and, we used reduced calorie ricotta, which made it even lower, and a dessert well within our calorie needs. Another time we just used, yep, Greek Yogurt, which does just about everything, doesn’t it? Anyway, very good recipe. It was one that made me realize having ricotta on hand is actually a good idea, you can use it before it expires (which is fast) on so many recipes.

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