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Fruit w/piped ricotta
Nb persons: 8
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| 1 bag (12 ounces) | frozen unsweetened raspberries, thawed |
| 1/4 cup plus 2 tablespoons | sugar, divided |
| 1 tablespoon | fresh lemon juice |
| 2 cups | sliced fresh strawberries |
| 1 cup | fresh raspberries |
| 1 cup | fresh blueberries |
| 1 cup | low-fat ricotta cheese |
| 1 teaspoon | vanilla extract |
| 1/4 teaspoon | almond extract |
| Instructions: Place thawed frozen raspberries, 1/4 cup sugar and lemon juice in blender or food processor; blend until smooth. Pour through strainer to remove seeds. Spoon 3 tablespoons raspberry sauce on each of 8 plates. Tilt each plate, rotating to spread raspberry sauce over bottom of plate. Arrange 1/4 cup sliced strawberries, 2 tablespoons fresh raspberries and 2 tablespoons fresh blueberries on top of sauce in desired pattern on each plate. Place cheese, remaining 2 tablespoons sugar and vanilla and almond extracts in clean blender or food processor; blend until smooth and satiny. Spoon cheese mixture into pastry bag and pipe onto berries, using about 2 tablespoons per serving. (Use star tip to make rosettes or various sizes of writing tips to drizzle mixture over berries.) Before serving, garnish with mint sprigs and edible flowers, such as pansies, violets or nasturtiums, if desired. This uniquely different, beautiful and delicious dessert is also very healthy. The berries are high in vitamin C and ricotta cheese is higher in calcium than any other cheese. It is also lots of fun to make. In fact, you may want to put your pastry "cream" in plastic squeeze bottles and let the guests decorate their own "fantasy." Yield: 8 servings 1 POINT per serving Nutritional Information: Per Serving: Calories 104,Total Fat 1 g, Sat. Fat 1 g, Protein 4 g, Carbohydrates 21 g, Cholesterol 4 mg, Sodium 25 mg, Dietary Fiber 5 g, Dietary exchanges: | |
| 1/2 | Meat, 1-1/2 Fruit |
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