Strawberry-Blueberry Crunch (SBD Phase 2)

[clothesminded]

Strawberry-Blueberry Crunch (Phase 2)
from Southbeach Diet's Taste of Summer Cookbook

I received this recipe in an email I get from SBD. I haven't made it yet, but plan on it. It looks super easy and pretty darn healthy!


Description
This warm baked-fruit dessert topped with fresh ricotta requires little effort. It's the perfect treat for the Fourth of July, with colors that aptly suit America's birthday bash theme.

Prep time: 10 minutes
Start to finish: 35 minutes

6 (generous 1/2-cup) servings

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

Instructions
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 8" x 8" 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.


Nutritional information:
100 calories
6 g total fat (1.5 g sat)
10 g carbohydrate
4 g protein
3 g fiber
35 mg sodium

[melanalyus]

Yummy, just printed it.