Recipe Image

Almond Cream with Strawberries

  • 10 m
  • 10 m
Ruth Cousineau
“A dollop of lightly sweetened ricotta over fresh berries makes a sophisticated, super-simple dessert.”


    • ¼ cup slivered almonds
    • 2 cups strawberries, rinsed
    • 1 cup part-skim ricotta
    • 2 tablespoons sugar or Splenda Granular
    • ¼ teaspoon almond extract


  • 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.
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