1 POINT
per serving

Ingredients:

1 bag (12 ounces) frozen unsweetened raspberries, thawed 
1/4 cup plus 2 tablespoons sugar, divided 
1 tablespoon fresh lemon juice 
2 cups sliced fresh strawberries 
1 cup fresh raspberries 
1 cup fresh blueberries 
1 cup low-fat ricotta cheese 
1 teaspoon vanilla extract 
1/4 teaspoon almond extract 


Instructions:

Place thawed frozen raspberries, 1/4 cup sugar and lemon juice in blender or food processor; blend until smooth. Pour through strainer to remove seeds. Spoon 3 tablespoons raspberry sauce on each of 8 plates. Tilt each plate, rotating to spread raspberry sauce over bottom of plate. 

Arrange 1/4 cup sliced strawberries, 2 tablespoons fresh raspberries and 2 tablespoons fresh blueberries on top of sauce in desired pattern on each plate. 

Place cheese, remaining 2 tablespoons sugar and vanilla and almond extracts in clean blender or food processor; blend until smooth and satiny. Spoon cheese mixture into pastry bag and pipe onto berries, using about 2 tablespoons per serving. (Use star tip to make rosettes or various sizes of writing tips to drizzle mixture over berries.) Before serving, garnish with mint sprigs and edible flowers, such as pansies, violets or nasturtiums, if desired. 

This uniquely different, beautiful and delicious dessert is also very healthy. The berries are high in vitamin C and ricotta cheese is higher in calcium than any other cheese. It is also lots of fun to make. In fact, you may want to put your pastry "cream" in plastic squeeze bottles and let the guests decorate their own "fantasy." 

Yield: 8 servings
1 POINT per serving

Nutritional Information:
Per Serving: Calories 104,Total Fat 1 g, Sat. Fat 1 g, Protein 4 g, Carbohydrates 21 g, Cholesterol 4 mg, Sodium 25 mg, Dietary Fiber 5 g, 


Dietary exchanges: 
1/2 Meat, 1-1/2 Fruit