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Almond Cream with Strawberries

http://www.eatingwell.com/recipes/almond_cream_with_strawberries.html

From EatingWell:  March 1998, May/June 1997, The EatingWell Diabetes Cookbook (2005)

A dollop of lightly sweetened ricotta over fresh berries makes a sophisticated, super-simple dessert.

4 servings | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1/4 cup slivered almonds
• 2 cups strawberries, rinsed
• 1 cup part-skim ricotta
• 2 tablespoons sugar or Splenda Granular
• 1/4 teaspoon almond extract

Preparation

1. Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
2. Hull strawberries, slice and divide among 4 dessert plates. Mix ricotta with sugar (or Splenda) and almond extract until smooth. Spoon over the berries and sprinkle with the toasted almonds.

Nutrition

Per serving : 189 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 19 mg Cholesterol; 16 g Carbohydrates; 9 g Protein; 2 g Fiber; 78 mg Sodium; 237 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 medium-fat meat

Nutrition Note: Per serving with Splenda: 1; 168 calories, 12 g carbohydrate