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Ricotta Sundae Recipe


Ricotta Sundae - 15g Carbs, 2g Fiber

2 servings


1/2 cup strawberries, cut into quarters
3/4 tsp grated orange peel
2 tsp sugar substitute(splenda is best)
1/4 cup sliced strawberries
1 tsp cinnamon
1 cup part-skim ricotta cheese
1/2 Tbsp pistachios
Mint leaves, for garnish

In a blender or food processor, combine the quartered strawberries,
orange peel,cinnamon and splenda and blend until smooth. If you don't have a blender put in large bowl and blend. 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.

Nutritional Information:
220 Calories
11g Total Fat (6g Sat)
40mg Cholesterol
15g Carbohydrate
15g Protein
2g Fiber
160mg Sodium
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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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