1 c. part-skim ricotta cheese
2 Tbsp. honey
½ tsp. vanilla extract
3 Tbsp. balsamic vinegar
2 Tbsp. sugar
1 (16 oz.) container strawberries, hulled and quartered
2 Tbsp. fresh basil leaves, cut into ribbons
1. Put 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, bring to a boil. Simmer over 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. Divide the cream among 4 cocktail classes, top with the berry mixture and serve.