Vanilla Bean Ricotta with Toasted Coconut

Hey friends!  Thanks for all the well-wishes, I'm definitely still getting over the flu, but thank goodness for such wonderful girls with such delicious recipes!  Today's dessert is no exception.  Miss Kelly from the fabulous blog The Salted Spoon is sharing a yummy Vanilla Bean Ricotta that I'm dying to whip up in my kitchen!  This recipe is just one of MANY of the amazing dishes you'll find on her blog!

So allow me introduce my gorgeous foodie friend, you are just

 going to adore her!!

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I’m Kelly … a self-described foodie, amateur cook and dining out enthusiast. The Salted Spoon features my foodie tales and the modest culinary creations emerging from my kitchen. I love to experiment in the kitchen - repurposing recipes into healthy creations. When I'm not cooking in my own kitchen, my favorite pastime is dining out with my hubs, Dan. Dan is one of the greatest of husbands and biggest cheerleader for my blog. Together, we love to explore new restaurants and then I spill all in my Dine & Dish posts. Dan is my official taster and dining companion. He also laughs with me when my pizza dough turns out like naan - baking at high altitude poses its own unique challenges.

Vanilla Bean Ricotta
Ingredients: *Serves 4
 

15 oz. light ricotta cheese
4 oz. non-fat vanilla yogurt
3 tbs. honey
1/2 tsp. vanilla extract
1 vanilla bean
1 c. fresh strawberries, sliced
3 tbs. shredded coconut

Directions:
 

1. In a medium bowl, mix together ricotta, yogurt, honey and vanilla extract. (Tip: Use a good quality ricotta for a smoother texture compared to the cheaper variety.)
2. Cut vanilla bean lengthwise and use butter knife to scrape seeds from vanilla bean pod. Stir seeds into ricotta mixture until evenly blended.
3. Cover ricotta and chill in refrigerator for 2 hours for flavors to fully develop.
4. Spread coconut on baking sheet and place under broiler for 2-3 minutes, stirring regularly. Watch closely so as not to burn.
5.Spoon ricotta onto chilled individual serving plates, ramekins or martini glasses.
6. Top ricotta with sliced strawberries and garnish with toasted coconut. Serve immediately and enjoy!

A couple of other things you might like to know....I love to entertain. I love salty-crunchy snacks (hence my flavored popcorn feature: Popcorn Friday). And I am happiest when sharing my love for food with the amazing people who support and bless me every day. Oh, I also work. :) I get to work with an awesome company in the world of wellness for older adults. I don't talk much about this on my blog but I have sometimes reference that I get to live and breathe wellness in my work life too - certainly supports my personal healthy lifestyle!

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