Almond Cream with Strawberries

These only taste decadent but that can be your secret!

Servings: 4

• 1/4 cup(s) slivered almonds
• 2 cup(s) strawberries, rinsed
• 1 cup(s) part-skim ricotta
• 2 tablespoon(s) sugar or Splenda® Granular
• 1/4 teaspoon(s) almond extract

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.

Per Serving: 161 Calories; 10g Fat (53.5% calories from fat); 3g Saturated Fat; 9g Protein; 10g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1 Fat.

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