Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
For the balsamic strawberries:
1) In a small saucepan, combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
2) In a medium bowl, toss the berries with the basil and the balsamic syrup.
Divide the cheese cream among 4 cocktail glasses, top with the berry mixture and serve.
Serving size: about 75ml cheese cream and 50g berries
Calories 180; Total Fat 5g; (Sat Fat 3g, Mono Fat 1.5g, Poly Fat 0g); Protein 8g; Carb 27g; Fiber 2g; Cholesterol 20mg; Sodium 80mg