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Cherries with Ricotta & Toasted Almonds

:  March/April 2007, EatingWell for a Healthy Heart Cookbook (2008), The EatingWell Diet (2007)

Your rating: None Average: 3.7 (61 votes)

Warm cherries topped with luscious ricotta cheese and toasted almonds makes for a rich-tasting—yet calorie-conscious—treat.


READER'S COMMENT:
"I read the not so positive comments and decided to "doctor this up a little". I mixed the ricotta cheese with a tsp of vanilla and some splenda (a remembrance from the south beach diet). Also "marinated" the cherries in a couple of TBS of...
Cherries with Ricotta & Toasted Almonds Recipe

1 serving

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 3/4 cup frozen pitted cherries
  • 2 tablespoons part-skim ricotta
  • 1 tablespoon toasted slivered almonds

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Preparation

  1. Heat cherries in the microwave on High until warm, 1 to 2 minutes. Top the cherries with ricotta and almonds.

Tips & Notes

  • Healthy Heart Variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta.
  • 133 calories, 0 g saturated fat.

Nutrition

Per serving: 150 calories; 6 g fat ( 2 g sat , 3 g mono ); 10 mg cholesterol; 20 g carbohydrates; 6 g protein; 3 g fiber; 39 mg sodium; 329 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1 fat


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Recipe Categories

Style/Theme
Vegetarian
Quick (total 30 min. or less)
Season
Winter
Fall
Summer
Spring
Meal/Course
Snack
Dessert
Health & Diet Considerations
High fiber
Healthy weight
Heart healthy
Low sodium
Low saturated fat
Low cholesterol
Low calorie
Diabetes appropriate
Gluten free
Preparation/ Technique
Microwave
Servings
1
Total Time
15 minutes or less
Ease of Preparation
Easy
Ethnic/Regional
Mediterranean
Italian
American
Type of Dish
Snack
Desserts, fruit
Publication
EatingWell for a Healthy Heart Cookbook (2008)
The EatingWell Diet (2007)
March/April 2007
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