12 large ripe strawberries
1/2 cup of Pecan pieces, toasted

Vanilla Cream Sauce
1/2 cup of Ricotta cheese
1/2 cup of yogurt
4 tsp. of Maple Syrup
3 tsp. of vanilla

Wash and cut the strawberries, leaving the stem on to make the shape of a flower. Put a few toasted pecan pieces inside of each. Put all of the ingredients for the vanilla sauce inside of a blender. Pulse a few times until creamy. Taste for desired sweetness. Pour out some on a dish. Place three strawberries on each dish and add some more pecan pieces and top with some more vanilla sauce.