Strawberry Ricotta Whip

Volume One / Number Two

from Eating Well After Weight Loss Surgery, by Patt Levine and Michele Bontempo-Saray


21/2 cups fresh strawberries, quartered
1/2cup fat-free ricotta cheese
1/2 cup plain, fat-free yogurt
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract
4 packets artificial sweetener
6 tablespoons egg white substitute
1/2 teaspoon cream of tartar

1. Combine strawberries, ricotta, yogurt, orange zest, vanilla, and sweetener in the container of a food processor and process until smooth.

2. In a medium bowl, whip egg white substitute and cream of tartar until stiff peaks form.

3. Gently fold beaten egg whites into strawberry mixture. Pour into 4 small desert bowels and chill overnight.

Makes 4 servings

Calories: 85.92
Protein: 8.89g
Fat: 0.38g
Carbohydrates: 14.01g
Cholesterol: 3.83mg
Fiber: 2.41g
Sodium: 85.27mg

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