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Ricotta Romanoff Sundae*

1/2 cup quartered strawberries
3/4 tsp grated orange peel
2 tsp sugar substitute
1/4 cups sliced strawberries
1 cup reduced-fat ricotta cheese
1/2 Tbsp pistachios
Mint leaves, for garnish

In a blender or food processor, combine the quartered strawberries, orange peel, and sugar substitute and blend until smooth. Pour into a large bowl. Gently stir in the sliced strawberries. Cover and chill.

When ready to serve, evenly divide the ricotta among 2 serving bowls. Pour equal amounts of the strawberry mixture over the ricotta, then sprinkle with the pistachios. Garnish with the mint leaves.

Serves 2. Nutritional Information: 220 calories, 11 g total fat (6 g sat), 40 mg cholesterol, 15 g carbohydrate, 15 g protein, 2 g fiber, 160 mg sodium

daily dish 5/30/07