Strawberry-Blueberry Crunch

Ingredients:

• 1/4 cup whole almonds plus 2 tbsp sliced almonds
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp trans-fat-free margarine
• 2 cups sliced strawberries
• 1 cup blueberries
• 1 tbsp granular sugar substitute
• 6 tbsp part-skim ricotta cheese

Makes 6 (1/2 -cup)Servings

1. Preheat the oven to 350 F.
2. 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.
3. Lightly coat an 8x8-inch 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.
4. 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 riccota.

WW POINTS VALUE: 2 Pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have now become to love cooked fruit and I wanted a sweet dessert to  make me feel satisfied and this recipe looked to good to pass up. Plus it was a good excuse to clean out the fridge and cook in nice weather. This dessert was so delicious with cooked fruit mixed with spices and almonds topped with riccota is a heavenly dessert. It's a warm baked dessert that requires little effort and couldn't be any easier to make. This dessert can be served all year round especially for the 4th of July and any other patriotic holiday with colors that represent America's color. Heck, you can even serve this dish at a New England Patriots' party or a Boston Red Sox Party for that matter!