Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Toss the strawberries, raspberries, blueberries, and/or blackberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6|
|Calories from Fat: 96 (50%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 31.9mg||10 %|
|Sodium 20.6mg||1 %|
|Potassium 318.3mg||8 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 17.4g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 193
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