Matcha Green Tea & Strawberry Shortcakes
40 min (30 min chilling time)
1 ½ cup ricotta cheese
2 tsp matcha green tea powder
1 tbsp honey
2 tbsp mini semi-sweet chocolate chips
12-18 strawberries, rinsed, hulled & sliced
Chocolate shavings as required
1 package pre-made dessert shells (containing 6 sponge cake cups)
Drain water from the ricotta cheese with a cheesecloth if it is watery.
Stir the ricotta cheese, matcha green tea powder, honey and chocolate chips in a bowl until well combined.
Cover the ricotta mixture and chill in the refrigerator for 30 minutes.
Put the ricotta mixture into one end of a resealable plastic storage bag turned inside out.
Turn the plastic bag right side up. Cut a small hole in the end with the cheese mixture.
Layer each dessert shells with sliced strawberries.
Pipe the ricotta mixture equally in each dessert shell until all of the filling is used up.
Stick sliced strawberries around the ricotta topping in each shell.
Top with chocolate shavings and serve.
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