Sweet Ricotta and Strawberry Parfaits

18g CARB

Serves 6

Total 35 min.

1. In a bowl gently stir together strawberries, mint, and sugar. Let stand about 15 minutes or until berries are softened and starting to release their juices.

2. In another bowl beat the remaining ingredients with a mixer on medium 2 minutes.

3. To assemble parfaits, scoop 2 Tbsp. of the ricotta mixture into each of six parfait glasses. Top each with a large spoonful of strawberry mixture. Repeat layers. If desired, top with additional fresh mint. Serve immediately or cover and chill up to 4 hours.

PER SERVING (1 parfait each) cal 159, fat 6 g (4 g sat. fat), chol 22 mg, sodium 90 mg, carb 18 g (2 g fiber, 12 g sugars), pro 9 g

*Sugar Sub We do not recommend a sugar sub for this recipe.

Chocolate-Date Truffles

19g CARB

Serves 10

Hands On 30 min.

Total 1 hr. 30 min.

  • ½ cup coarsely chopped walnuts
  • ⅛ tsp. salt
  • 1½ cups pitted whole Medjool dates
  • 3 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. apple juice
  • ¼ tsp. salt
  • Water (optional)
  • Cocoa powder (optional)

1. In a food processor combine walnuts and the ⅛ tsp. salt. Cover and pulse until finely chopped. Transfer to a shallow dish.

2. In food processor combine the next four ingredients (through ¼ tsp. salt). Cover and process until mixture forms a thick paste. If necessary, add 3 to 4 tsp. water, 1 tsp. at a time, to reach desired consistency.

3. For each truffle, shape 2 tsp. of the mixture into a ball. Roll balls in walnuts to coat. (If dough becomes too sticky, chill 15 to 20 minutes.) If desired, dust with cocoa powder. Cover and chill at least 1 hour before serving. Store in refrigerator up to 2 weeks.

Tip These truffles are all about the dates. Make sure you get Medjool dates for enough moisture to hold the truffles together.

PER SERVING (2 truffles each) cal 105, fat 4 g (0 g sat. fat), chol 0 mg, sodium 88 mg, carb 19 g (2 g fiber, 15 g sugars), pro 2 g

*Sugar Sub We do not recommend a sugar sub for this recipe.

Chocolate-Date Truffles