Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl.
Beat with an electric mixer on medium speed until thoroughly blended.
Divide the cheese mixture among four 10-ounce glasses or goblets.
Cover and refrigerate at least 1 hour or until ready to serve.
Combine the vinegar and granulated sugar in a small saucepan and bring to a boil over medium-high heat.
Reduce the heat and simmer for 2 or 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon.
Remove from the heat and allow to cool completely.
Toss the strawberries with the balsamic syrup until coated.
Divide the strawberries evenly among the glasses over the chilled cheese mixture.
Top with ribbons of basil and serve immediately.
Ingredients
Directions
Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl.
Beat with an electric mixer on medium speed until thoroughly blended.
Divide the cheese mixture among four 10-ounce glasses or goblets.
Cover and refrigerate at least 1 hour or until ready to serve.
Combine the vinegar and granulated sugar in a small saucepan and bring to a boil over medium-high heat.
Reduce the heat and simmer for 2 or 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon.
Remove from the heat and allow to cool completely.
Toss the strawberries with the balsamic syrup until coated.
Divide the strawberries evenly among the glasses over the chilled cheese mixture.
Top with ribbons of basil and serve immediately.
