Sunday, August 9, 2009

Berries and “Ricotta” with Slivered Almonds

Tonight’s dessert was quick one from the refrigerator. I had the tofu ricotta left from the white peach dessert a few days ago. This evening I wanted something a little different and decided to put the “ricotta” over fresh strawberries. Any dessert I can have ready in less than 5 minutes is probably one I am going to like.

Berries and “Ricotta” with Slivered Almonds
Serves 2


3 cups of strawberries, sliced
8 tablespoons of tofu, cashew, coconut ricotta
4 teaspoons of amber agave
2 teaspoons of sliced almonds
10 blackberries for garnish


Place the sliced strawberries in the bottom of the bowl. Top with a dollop of tofu ricotta. Drizzle the ricotta and berries with agave. Top the ricotta with sliced almonds. Place the blackberries around the bowl for color.

Nutritional Information:

Amount Per Serving
Calories - 196.88
Calories From Fat (40%) - 79.07

Total Fat - 9.5g
Saturated Fat - 3.23g
Cholesterol - 0mg
Sodium - 63.88mg
Potassium - 517.55mg
Total Carbohydrates - 24.82g
Fiber - 6.77g
Sugar - 13.1g
Protein - 7.79g


We enjoyed this fruit and “ricotta” as an after dinner snack. The “tofu ricotta” works on many different fresh fruits. I added the nuts for a crunchy textural counterpoint to the soft “ricotta” and berries. The blackberries were more tart than the strawberries so they added a different flavor as well as color contrast.

No comments:

Post a Comment

Related Posts with Thumbnails