Ingredients Jump to Instructions ↓

  1. 0 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

Instructions Jump to Ingredients ↑

  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. 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.


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