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

Ruth Cousineau
Source: EatingWell Magazine, March 1998


Recipe Summary

10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

173 calories; protein 9g 18% DV; carbohydrates 16.5g 5% DV; exchange other carbs 1; dietary fiber 2.3g 9% DV; sugars 10.3g; fat 8.5g 13% DV; saturated fat 3.3g 17% DV; cholesterol 19.2mg 6% DV; vitamin a iu 246.9IU 5% DV; vitamin c 42.3mg 71% DV; folate 28.3mcg 7% DV; calcium 198.4mg 20% DV; iron 0.8mg 5% DV; magnesium 36.9mg 13% DV; potassium 237.3mg 7% DV; sodium 62.2mg 3% DV; thiaminmg 4% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Amazingly AWESOME!!! Healthy quick and easy! You can eat it every day. Pros: Tasty healthy yummy Read More
Rating: 5 stars
This dish was really excellent and a lovely surprise. My husband who was not raised a healthy eater loved it! We both agreed that the taste and texture of the almond cream was the best part - very delicate sweet and surprising. Give the almonds a bit more time than suggested; I got impatient and they were not as "golden-brown" as they could have been. This would be a great dish for entertaining! Read More