Almond Cream with Strawberries

1. 1

   Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes.

2. 2

   Transfer to a plate to cool.

3. 3

   Hull strawberries, slice and divide among 4 dessert plates.

4. 4

   Mix ricotta with sugar (or Splenda) and almond extract until smooth.

5. 5

   Spoon over the berries and sprinkle with the toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.