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July 8, 2007

Strawberry-Blueberry Crunch

Prep time: 10 minutes
Total time: 35 minutes

1/4 cup whole almonds plus 2 Tbsp sliced almonds
1/4 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1 Tbsp trans-fat-free margarine
2 cups sliced strawberries
1 cup blueberries
1 Tbsp granular sugar substitute
6 Tbsp part-skim ricotta cheese

Preheat the oven to 350°F.

In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine.

Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.

Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.

South Beach diet, Phase II approved.

Makes 6 (generous 1/2-cup) servings. Nutritional Information: 100 calories, 6 g total fat (1.5 g sat), 10 g carbohydrate, 4 g protein, 3 g fiber, 35 mg sodium