Almond Cream with Strawberries

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.

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.