Strawberry Ricotta Strata Recipes

BERRY STRATA

Steps:

• Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
• Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
• Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
• Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
• SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams

STRAWBERRY STRATA

Steps:

• Place the cheeses in a large bowl and stir together with a wooden spoon. Add the eggs, 1 at a time, mixing until completely incorporated before adding the next. Stir in the milk, strawberries, honey, cinnamon, and bread. Pour into an 8 by 10 by 2-inch casserole dish. If freezing, cover with plastic wrap and place in the freezer for 1 day and up to 1 month.
• To bake, preheat the oven to 350 degrees F. Bake covered with foil for 45 minutes. Increase the oven temperature to 400 degrees F. Remove the foil and continue baking for 30 to 35 minutes.

STRAWBERRY RICOTTA STRATA

Steps:

• Grease an 8x11'', or 9x13'' baking dish. Place the bread cubes in the prepared baking dish, arranging them to cover the bottom of the dish. Set aside.
• In a medium bowl, whisk together the milk, eggs, vanilla extract, orange zest and ¼ teaspoon salt.
• Slowly, and evenly, pour the egg-milk mixture over the bread in the baking dish. Mix ricotta, strawberry preserves, and orange juice in a separate bowl mixing until well blended. Spoon the ricotta and jam evenly over the top. For best results, cover the strata tightly with aluminum foil and refrigerate overnight.*.
• Preheat the oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata, brush with cream and sprinkle the almonds on top.
• Bake, UNCOVERED, for 55 minutes - 1 hour, or until the strata is puffed, browned and the center is set (it shouldn't jiggle when shaken)*. Remove from oven and set aside to cool for 10 minutes before serving.
• Garnish with fresh mint, strawberries and powdered sugar if using. Cut into squares and serve. Enjoy!

STRAWBERRY-FILLED RICOTTA CREPES

Steps:

• Combine milk, flour, ricotta cheese, eggs, sugar, vanilla, salt, and almond extract in a blender; process until smooth. Let sit for 15 minutes, or cover and refrigerate for 1 hour or longer.
• Heat an 8-inch omelette pan over medium heat for 1 to 2 minutes. Lightly spray the hot pan with nonstick spray and melt a little butter in it. Pour 1/3 cup batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface and part of the sides are coated. Cook until top surface is dry and the edges release easily with the tip of a pairing knife; this will happen quickly.
• Place 2 tablespoons sliced strawberries directly in the center of each crepe while still in the pan. Fold crepe into quarters and transfer to a plate to serve. Cook remaining batter the same way; be sure to stir the batter each time because it settles quickly.

STRAWBERRY RICOTTA BRUSCHETTA

Steps:

• Brush bread slices with butter; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned., Meanwhile, in a small bowl, combine the strawberries, mint and honey; set aside. In another bowl, combine the ricotta, jam and lemon zest. Spread ricotta mixture over toast; top with strawberry mixture.

RASPBERRY CREAM CHEESE STRATA

Steps:

• Place half of the bread cubes in a shallow 1-qt. baking dish coated with cooking spray. Top with cream cheese and raspberries. In a small bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until set., Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately.