Vanilla Bean Ricotta with strawberries & toasted coconut

I've had some gorgeous vanilla beans burning a hole in my kitchen cabinet for several months now.

There are many good uses for a vanilla bean pod . I considered flavoring my sugar canister, making sweet treats and even a savory treat with the vanilla. I finally settled on dessert. A light dessert.

Ricotta seemed to be the perfect makings for a high protein dessert that's low in fat. The creaminess of the ricotta goes nicely with the tart strawberries and crunch of coconut. All this made delicious with the real vanilla bean predominant in flavor. Good eats!

Vanilla Bean Ricotta
Ingredients: *Serves 4
15 oz. light ricotta cheese
4 oz. non-fat vanilla yogurt
3 tbs. honey
1/2 tsp. vanilla extract
1 vanilla bean
1 c. fresh strawberries, sliced
3 tbs. shredded coconut

Directions:
1. In a medium bowl, mix together ricotta, yogurt, honey and vanilla extract. (Tip: Use a good quality ricotta for a smoother texture compared to the cheaper variety.)
2. Cut vanilla bean lengthwise and use butter knife to scrape seeds from vanilla bean pod. Stir seeds into ricotta mixture until evenly blended.
3. Cover ricotta and chill in refrigerator for 2 hours for flavors to fully develop.
4. Spread coconut on baking sheet and place under broiler for 2-3 minutes, stirring regularly. Watch closely so as not to burn.
5.Spoon ricotta onto chilled individual serving plates, ramekins or martini glasses.
6. Top ricotta with sliced strawberries and garnish with toasted coconut. Serve immediately and enjoy!