Here's something that would be nice for a Mother's Day dessert:
(Based on a recipe from BariatricEating.com)
Fruit with Canoli Cream
8
servings
1 cup part skim ricotta cheese
1 cup whipping cream (no substitutions)
6 tablespoons Splenda granular
1/2 teaspoon vanilla
Pinch of ground cinnamon
Fresh strawberries, hulled and quartered
Fresh raspberries
1 teaspoon fresh lemon juice
3 tablespoons sliced toasted almonds
In a medium bowl, stir the ricotta and 2 tablespoons of cream to blend. In a large bowl using an electric mixer, beat the remaining cream with 3 tablespoons Splenda, vanilla, and the cinnamon until semi-firm peaks form. Fold the ricotta mixture into the whipped cream. Cover and refrigerate.)
In a medium bowl, toss the strawberries, raspberries, the remaining Splenda, and lemon juice to combine. Let stand until juices form, tossing occasionally, about 20 minutes.
Spoon the fruit salad into 4 wine glasses or dessert bowls reserving a few berries for garnish. Dollop the ricotta cream on top of the fruit, sprinkle with the almonds decorate with the whole berries and serve.
Calories 133; calories from fat 77; Total fat 8.5 g; Cholesterol 26 mg; Sodium 45 mg; Carbs 10.4 g; Fiber 3.3 g; Sugars 4.3 g; Protein 5.1 g
Happy Mother's Day!!!!
mmmmm...sounds wonderful...I will be making this for Mothers Day..thank you for sending such a wonderful recipe...Happy Mothers Day to you my dear "ROD " friend.
