Believe me when I tell you that the combination of ricotta cheese and strawberries is absolutely delicious. To make this healthier Strawberry and ricotta soft serve simply freeze some low fat ricotta cheese in ice cube trays, freeze some strawberries then throw them into a high-speed blender along with erythritol and coconut milk. I added some cinnamon, maple extract and vanilla bean paste for extra flavour.
My healthier version of soft serve is low in calories and contains no refined carbohydrates. So go ahead and eat both serves if you must. Top this Strawberry and ricotta soft serve with extra chopped strawberries. Some chopped dark chocolate on top would be lovely too.
Makes 2 small serves (or one large serve if you are feeling particularly hungry or just want heaps of dessert)
300 grams low fat ricotta cheese frozen into ice cube trays
6 medium – large strawberries, washed, tops removed and frozen
2 heaped tablespoons erythritol
½ cup low fat coconut milk
½ teaspoon cinnamon
¼ teaspoon maple extract (not necessary but very delicious)
½ teaspoon vanilla bean paste
Ice cube trays
High-speed blender (I use an Ominblend V– buy yours here)
Measuring cups and spoons
- Spoon the ricotta cheese into the two ice cube trays. Spread the ricotta cheese out evenly with the back of a spoon and freeze for at least 6 hours.
- Freeze the strawberries for at least 6 hours.
- To prepare the soft serve remove the frozen cubes of ricotta cheese from the trays. Add the frozen ricotta cheese, frozen strawberries plus the remaining ingredients to a high-speed blender and blend until a smooth, even consistency is achieved (I stirred the soft serve with the tamper/stirring stick during blending).
- Divide the soft serve between two bowls and freeze for 30 – 60 minutes before serving.