Strawberry Ricotta Shortcake (sugar free, whole grain)


I’ll be upfront with you: I was running short on time today and this was the quickest thing I could think of. I already had strawberries and heavy cream on hand, or so I thought. Turns out I used up the rest of my heavy cream. But I already made the biscuits and diced the strawberries! Luckily we had ricotta in the fridge from making fried zucchini blossoms last night (which were delicious!), so I loosened it with some milk and ta da, a suitable replacement for heavy cream.

So, the biscuits. They were made with a combination of rye, whole wheat pastry flour, and all purpose flour. Quickly mixed with some butter, baking powder, and milk, then baked in the oven. All in about 5 minutes!

The ricotta was thinned out with some milk, then scented with a splash of rosewater. Put some diced strawberries on top then drizzle with a bit of honey. That was quick!


Would you like a recipe for this? Let me know in the comments and I’ll be sure to add it.

{ 3 comments… read them below or add one }

vv June 15, 2013 at 5:42 am

strawberry + ricotta? that sounds amazing. & with the number of times you mentioned ‘quick’ – i’m convinced this is a fairly easy recipe to get the hang of. please share? ^_^

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matchboxkitchen June 17, 2013 at 7:21 am

Whoops, can you tell I didn’t proof read this? ;) I’ll be sure to add the recipe soon!

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Diana June 17, 2013 at 5:08 pm

recipe? yes please! :)

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