Honey-Whipped Ricotta Topped with Strawberries and a Balsamic Glaze

mmmmmmmmmmmmmmm.  One thing I love most about summer are the fresh strawberries. I was in the mood for something decadent, so I decided to make this creamy delicious dessert. Whole milk ricotta is whipped well with honey and topped with fresh strawberries. You can stop here or drizzle a bit of balsamic glaze over the top. The tanginess of the strawberries and balsamic nicely balance the smooth sweetness of the ricotta So delicious! And sure to wow guests if you are entertaining. And it’s decently healthy too, (for a dessert!) even though it’s high fat. The ricotta is high in protein, and strawberries, of course are full of nutrients. I hope you enjoy!


 You Will Need:

  • 1 16 oz container of whole milk ricotta (if you want it to be extra creamy
  • 1-2 Tbsp honey depending on the sweetness you like
  • 1 cup Balsamic Vinegar
  • Fresh strawberries, rinsed and sliced.

To Prepare:

  1. In a blender, magic bullet or food processor, combine the ricotta cheese with about 1 tbsp of honey. I warm the honey in the microwave so it blends easier. Blend the mixture until it is soft and creamy. Taste to see if it is your desired sweetness and set aside.
  2. In a saucepan, add 1 tbsp balsamic vinegar. Boil until the vinegar is thick enough to coat a spoon.
  3. In a serving container ( I used martini glasses) layer the ricotta cheese, top it with the strawberries, and drizzle the balsamic on top.

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Ethical concerns

So I understand that there are some issues with honey causing a global environmental crisis. I decided after making this recipe that I will no longer be using honey, so feel free to use agave, brown sugar syrup or whatever sugar sweetener you’d like. Honey does add a special flavor though…


Acorn Squash Apple Crumble



Looking for a really eye-catching dessert for the holidays? This Apple-Squash  crumble will do the trick! I used the remaining apples I had left from my apple picking trip, and an acorn squash that I picked up from the farm. Using inspiration from this amazing video, I decided to bake the crumble inside the squash. Acorn squash is high in fiber and has tons of nutrients and antioxidants. They can be used for both sweet and savory dishes. Baked apples, retain all the nutrients of uncooked apples, minus the vitamin C. But we can live with that, right?

This recipe is great for entertaining. It yields about 8-10 servings.

Here’s the recipe…

You will need: 

  • About 5-6 apples. Mine were a mix of Braeburn and Granny Smith of different sizes
  • 1 large acorn squash, or 2 small ones.
  • 1 cup whole wheat flour
  • 1 cup oatmeal
  • 1 cup light brown sugar
  • 1 stick of unsalted butter
  • Cinnamon (about 1 tbsp)
  • Allspice
  • The juice and zest of half a lemon.

For the Apples:

  1. Peel, core and chop the apples and put into a mixing bowl.
  2. Grate the zest of one lemon into the apples. Juice half a lemon or add 1 1/2 tbsp of lemon juice to prevent the apples from oxidizing.
  3. Add 1 capful of vanilla essence.
  4. Sprinkle 1 tbsp cinnamon, and a little allspice to taste.


  1. Preheat oven to 350°.
  2. Cut the acorn squash in half, remove the seeds.
  3. Spread a little butter on the top of the acorn  squash, sprinkle some sugar.
  4. Place on a baking sheet and bake for 30 minutes.

For the topping: 

  1. Combine the flour, oats, sugar, butter and a capful or so of vanilla essence.
  2. Mix well using your hands so that it is not clumpy.


  1. Once the squash is done half-baking, using a spoon remove about half of the flesh and combine with the apples. If you remove all the flesh, it won’t hold the apples. If you find it is not fully soft, you can microwave the flesh for 3 minutes.
  2. Add the apple squash mixture into the acorn squash.
  3. Cover with a layer of the topping. Pat it down well.
  4. Return the squash to the oven and bake for an additional 40 minutes.

Enjoy with a scoop of vanilla ice cream!