Make this dessert, from Jesus Gonzalez, creative chef at Rancho La Puerta. Then kick back while it chills.

Ingredients

Berry sauce

　　1/4 cup unfiltered, unsweetened apple juice

Ricotta cream

　　2 teaspoons finely grated lemon zest

　　1/4 cup maple syrup

　　1 teaspoon vanilla extract

　　1 teaspoon cinnamon

Topping

　　4 small mint sprigs

　　4 edible flowers, such as pansies or nasturtiums (optional)

　　Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

Nutrition Per Serving

　　6.3 g fat (4 g saturated)

　　27.5 g carbs

　　1.9 g fiber

　　14.5 g protein

　　#### Nutritional analysis provided by Self