Strawberry Ricotta Shortcake (sugar free, whole grain)
I'll be upfront with you: I was running short on time today and this was the quickest thing I could think of. I already had strawberries and heavy cream on hand, or so I thought. Turns out I used up the rest of my heavy cream. But I already made the biscuits and diced the strawberries! Luckily we had ricotta in the fridge from making fried zucchini blossoms last night (which were delicious!), so I loosened it with some milk and ta da, a suitable replacement for heavy cream.
So, the biscuits. They were made with a combination of rye, whole wheat pastry flour, and all purpose flour. Quickly mixed with some butter, baking powder, and milk, then baked in the oven. All in about 5 minutes!
The ricotta was thinned out with some milk, then scented with a splash of rosewater. Put some diced strawberries on top then drizzle with a bit of honey. That was quick!
Would you like a recipe for this? Let me know in the comments and I'll be sure to add it.