Why not celebrate this Fourth of July with the freedom to enjoy dessert? To cap off an Independence Day meal filled with chilled salads, sides, and grilled favorites, try a bowl of this colorful dessert from The South Beach Diet Taste of Summer Cookbook. Get into the patriotic spirit with this berry delicious dessert.
The Taste of Summer Cookbook is designed to help keep you on the Beach during the summer season (and year-round!) with 150 recipes perfect for your favorite warm-weather events. This cookbook from Dr. Arthur Agatston, leading preventive cardiologist and author of The South Beach Diet — is inspired by the season's bounty of fresh foods, but there are also tips for enjoying these delicious recipes as part of your fun and healthy eating plan all year long.
Bonus: This sweet treat is not only delicious but the strawberries and blueberries will give you a boost of antioxidants. And with only 100 calories per generous serving, let freedom ring!
Strawberry-Blueberry Crunch (Phase 2)
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.
This recipe is reprinted with permission of The South Beach Diet Taste of Summer Cookbook. Click here to order your copy today!
Nutritional information:
100 calories
6 g total fat (1.5 g sat)
10 g carbohydrate
4 g protein
3 g fiber
35 mg sodium
See all South Beach Diet Tips.