Baked Ricotta Puddings w/ Strawberries & Balsamic Syrup

Strawberries + Balsamic Vinegar = Delicious

I used to make my own balsamic syrup by boiling down a cheap bottle of balsamic vinegar until it became thick and syrupy.

No need to do that anymore because everyone makes a bottle of the already made balsamic syrup.
I have tried many brands from Italy, and believe it or not, I like Trader Joe's brand the best.

Here was a late night idea that came to me when I had leftover ricotta in the fridge.

It's so simple, and it is SO GOOD.

Here's how:

15 oz. container of fresh ricotta cheese
2 eggs
1/4 cup of dark brown sugar
1/2 tsp of almond extract

Mix all these ingredients together in a small bowl until light and fluffy.

Spray 4 ramekins with PAM cooking spray.

Pour the batter into the ramekins and bake on a baking tray at 350F for 30-35 minutes, until nice and golden and starting to crack a bit.

Let rest in the ramekins for 10 minutes, then run a thin knife around the edges and invert onto plates.

You can use any berry you like, but I have weekly strawberries in the garden, so I slice one strawberry per person.

Drizzle w/ balsamic syrup and garnish with fresh mint leaves.

One of the easiest and most delicious desserts you can make this summer.

Sorry the photos are dark, I made these at night!

xo