A dollop of lightly sweetened ricotta over fresh berries makes a sophisticated, super-simple dessert. Source: EatingWell Magazine, March 1998

Ruth Cousineau
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Ingredients

Directions

  • 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.

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  • 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; 8.5 g total fat; 3.3 g saturated fat; 19 mg cholesterol; 62 mg sodium. 237 mg potassium; 16.5 g carbohydrates; 2.3 g fiber; 10 g sugar; 9 g protein; 247 IU vitamin a iu; 42 mg vitamin c; 28 mcg folate; 198 mg calcium; 1 mg iron; 37 mg magnesium;

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
02/15/2013
Amazingly AWESOME!!! Healthy quick and easy! You can eat it every day. Pros: Tasty healthy yummy Read More
Rating: 5 stars
10/30/2011
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