Strawberries with Ricotta Cream and Pistachios

1. 1

   Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.

2. 2

   Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur, and process until smooth.

3. 3

   (The ricotta mixture can be made up to 8 hours in advance, covered and kept refrigerated.)

4. 4

   Divide the strawberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture and sprinkle with the pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.