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Categories:
whole almond almonds ground cinnamon ground nutmeg trans-fat-free margarine strawberries blueberries granular sugar substitute Ricotta cheese
Viewed: 47 - Published at: a year agoIngredients
- 1/4 cup whole almond, plus
- 2 tablespoons sliced almonds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1 tablespoon trans-fat free margarine
- 2 cups sliced strawberries
- 1 cup blueberries
- 1 tablespoon granular sugar substitute
- 6 tablespoons part-skim ricotta cheese
Method
- Preheat the oven to 350°F
- In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine.
- Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.
- Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.
