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The Recipe Instructions |
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Ingredients
1 1/2 cup sliced fresh strawberries
1 1/2 cup blueberries
= (or raspberries)
1 cup part-skim ricotta cheese
1 tbsp evaporated skim milk
1 tbsp sugar
1 1/2 tbsp Marsala wine
1 1/2 tbsp toasted hazelnuts
Directions
Layer the fruits in 6 individual serving dishes
Using electric beaters, whip together the ricotta cheese, milk, sugar and
wine.
Spoon a portion of the cream over each fruit serving, top with toasted
hazelnuts, and serve.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Carbohydrate.
Nutrition Facts: Calories 86; Calories from Fat 13; Total Fat 1g;
Saturated Fat 0g; Cholesterol 13mg; Sodium 38mg; Carbohydrates 12g;
Dietary Fiber 3g; Sugars 8g; Protein 6g.
Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
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Per Serving (excluding unknown items): 90 Calories; 3g Fat (34.0% calories
from fat); 5g Protein; 10g Carbohydrate; 1g Dietary Fiber; 13mg
Cholesterol; 57mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat
Milk; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Robyn Webb, MS, LN
Preparation Time: 0:00
Servings: 6
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