Even though we freeze fresh Oregon strawberries by the flat when they're at their best in June so we can enjoy them throughout the winter, I still find that the fresh ones are hard to resist when they start to appear in late February. Of course, they come from many miles away, and after one expensive bite are a quick reminder that it's best to wait a few more months after all. Still, just seeing them in the produce display makes me attack our frozen stash with vigor, knowing that soon the fresh varieties will be juicy, full-flavored, and affordable. We consume a lot of smoothies in the winter months, and I incorporate all types of frozen local berries into my baking as well.This week, CSB members will get to enjoy a Strawberry-Orange Glaze on top of a Ricotta Cheese Pie. Reminiscent of a cheesecake, my version has a much lighter texture, is ten times healthier, is sweetened with agave and local honey, and happens to be crustless. While it makes a wonderful dessert, it also doubles as a protein packed breakfast treat. Maybe keep the cheese pie for tomorrow's breakfast and have one or two Lemon-Burst Ricotta Cookies for dessert this evening!
Your cheese pie needs to be kept refrigerated. For longer storage, it will freeze well, and it can also be consumed frozen, if desired, for a frosty treat. The cookies will keep for two or three days in an airtight container, but are at their best fresh.
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