Almond Cream with Strawberries

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

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

"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...
Almond Cream with Strawberries

Makes: 4 servings

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  • 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.


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.

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

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1 medium-fat meat

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

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