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.
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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