sweet ricotta with fresh berries
Serves 6
The variety of berries makes for a delicious and nutritious snack. Or serve it as a dessert, alongside your favorite drink.
Ingredients
- 1 cup purchased angel food cake, cut into 1/2-inch cubes
- 2 cups fat free ricotta cheese
- 1-1/2 cups light whipped topping, thawed if frozen
- 1/4 cup Equal® Spoonful OR 6 packets Equal® sweetener
- Zest of 1 medium lemon
- 1/2 teaspoon vanilla extract
- 1 cup assorted berries (strawberries, blueberries, raspberries)
Preparation
- Preheat oven to 350°F.
- Place angel food cake on baking sheet.
- Bake 13 to 15 minutes or until light golden brown.
- Remove from oven and cool completely.
- Meanwhile, combine ricotta cheese, whipped topping, Equal®, lemon zest and vanilla; mix well.
- Equally divide cake, ricotta mixture and berries between 6 individual dishes.
Recipe courtesy of Chef Chris Smith, The Diabetic Chef®. Photo by Charlie Brown/Chris Smith.
Nutrition Information (per serving)
- Calories: 147
- Protein: 7 g
- Carbohydrates: 22 g
- Fat: 2 g
- Cholesterol: 13 mg
- Sodium: 158 mg
Exchanges
- Carbohydrate - 1-1/2
- Lean Protein - 1
