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GreatCheese.com2010-10-18Strawberry-Pineapple Shortcakes: Strawberries, Sugar, Ricotta, Crushed Pineapple, Sponge Shortcakescomments powered by Disqus
- 1 pt. Strawberries, fresh
- 4 tbs Sugar
- 1 cup Sorrento® Ricotta
- 8 oz. Crushed Pineapple, drained
- 6 Sponge Shortcakes
In a small bowl, crush half of strawberries. Add remaining strawberries and 2 tablespoons sugar. Refrigerate until ready to serve. In a second small bowl, combine ricotta cheese, pineapple and remaining sugar; blend well. Place shortcakes on serving plate and top each with cheese-pineapple mixture. Spoon strawberries over filled shortcakes.
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