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2010-10-18Strawberry-Pineapple Shortcakes: Strawberries, Sugar, Ricotta, Crushed Pineapple, Sponge Shortcakes
Strawberry-Pineapple Shortcakes featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Strawberry-Pineapple Shortcakes

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  • 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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