Method:Baking

1. Formula

1. 1 pound fresh strawberries, sliced
2. 1/2 cup granulated sugar
3. 3 cups ricotta cheese
4. 1 1/2 tablespoons granulated sugar
5. 1 stick unsalted butter, softened
6. 1 lemon, zested
7. Salt
8. 1 cup all-purpose flour
9. Coarse sugar, such as Sugar in the Raw

2. Nutrition Information

• Calories: 372 kcal
• Carbohydrates: 38 g
• Dietary Fiber: 1 g
• Fat: 19 g
• Protein: 12 g
• Sugars: 19 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat the oven to 375 degrees F. In a medium bowl, toss the strawberries with 1/4 cup of the sugar. In another bowl, mix the ricotta with 1 1/2 tablespoons of the sugar.
2. In a mixer with a paddle attachment, combine the butter, the remaining 1/4 cup of the sugar, the lemon zest and a pinch of salt. Add the flour, about 1/4 cup at a time, mixing as you go, until a dough forms. (It will be crumbly but should stick together.)
3. Transfer the dough to an ungreased 9-inch square baking pan and press it into an even layer. Sprinkle with coarse sugar and prick all over with a fork, making sure to poke all the way through. With the handle of the fork, score the dough into 8 equal rectangles.
4. Bake the shortbread until the edges are browned and the middle is golden, 20 to 25 minutes. Let the shortbread cool in the pan for about 5 minutes (it will darken slightly), then cut along the scored lines while the shortbread is still warm. Transfer the pieces to a cooling rack and let cool completely.
5. Divide the ricotta equally among 8 shallow bowls, then top with the strawberries and their juices and a piece of shortbread.

4. Remark

Notes: