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.
Calories 189 Carbohydrates 16 Fat 9 Saturated fat 3
Mono unsaturated fat 4 Protein 9 Cholesterol 19 Fiber 2 Potassium 237
This recipe has been added to the following public cookbooks:
Sheila's Recipe Collection,
billys notable cooking
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Photograph by EatingWell
Our quickest, tastiest and most popular recipes right now!
ADVERTISEMENT
