Ingredients

• 1 cup part-skim ricotta cheese
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• 3 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 1 (16-ounce) container strawberries, hulled and quartered
• 2 tablespoons chiffonade fresh basil leaves

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Instructions

1. Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
2. In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over a medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
3. In a medium bowl, toss the berries with the basil and the balsamic syrup.
4. Divide the cheese cream among 4 cocktail glasses, top with the berry mixture and serve.