Strawberry-Blueberry Crunch

FROM OLD SOUTH BEACH DIET EMAILS
(6 [generous 1/2cup] servings)
1/4cup whole almonds
2 tablespoons sliced almonds
1/4tsp ground cinnamon
1/4tsp freshly ground nutmeg
1tbsp margarine
2cup sliced strawberries
1cup blueberries
1tbsp granular sugar
6tbsp part-skim ricotta cheese
Directions:
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 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 ricotta.

*again, sugar substitute
100 calories
6 g total fat (1.5 g sat)
10 g carbohydrate
4 g protein
3 g fiber
35 mg sodium