Fresh Strawberries with Raspberry Ricotta Dip

By Chef_Kate

Ingredients

• Raspberry Ricotta Dip:
• 4 72 g) large perfect fresh strawberries PER SERVING, washed and left unhulled
• 1 cup (200 g) low-fat ricotta cheese
• 1 cup (123 g) fresh raspberries, crushed
• 1/2 teaspoon (2.5 ml) sugar substitute
• 1 teaspoon (5 ml) grated lemon zest

Preparation

Step 1

Combine all ingredients; place in a decorative bowl. Serve.

Refrigerate leftovers to top omelets or pancakes.

Per Serving: (4 strawberries + t tablespoon dip): 34 calories (18% calories from fat) 1 g protein, 1 g total fat (0.3 g saturated fat), 6 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 10 mg sodium

Diabetic Exchanges: 1/2 carbohydrate (1/2 fruit)