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

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 189 calories; 9g fat (3 g sat, 4 g mono); 19 mg cholesterol; 17 g carbohydrate; 9 g protein; 2 g fiber; 79 mg sodium


Nutrition bonus: Vitamin C (82% daily value), Calcium (19% dv).


Exchanges: 1 fruit, 1 medium-fat meat


Per serving with Splenda
1 Carbohydrate Serving
168 calories, 12 g carbohydrate