South Beach Strawberry-Blueberry Crunch

• 1/4 cup whole almond, plus
• 2 tablespoons sliced almonds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 tablespoon trans-fat free margarine
• 2 cups sliced strawberries
• 1 cup blueberries
• 1 tablespoon granular sugar substitute
• 6 tablespoons part-skim ricotta cheese

1. Preheat the oven to 350u0b0F
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 ricotta.

whole almond, almonds, ground cinnamon, ground nutmeg, transfat free margarine, strawberries, blueberries, granular sugar substitute, ricotta cheese

Taken from www.food.com/recipe/south-beach-strawberry-blueberry-crunch-240105 (may not work)