Summer Berry Dessert Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 pieces wheat lasagna3.5 cups lowfat ricotta cheese1 cup sugar, divided8 kiwis, peeled4 cups strawberries, washed and trimmed, with 8 berries reserved for garnish3 cups blackberries, washed1/2 cup pecansmint sprigs for garnish (not figured in nutritional content)
Preparation
Cook the pasta according to package directions, substituting 2 tablespoons of sugar for the salt. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and ½ cup sugar. Set aside.
In the food processor, purée 4 kiwis with 2 tablespoons sugar. Transfer the purée to a bowl and set it aside. Rinse the processor bowl.
In the processor, purée half the strawberries with 2 tablespoons sugar. Strain the purée into a bowl and set it aside. Rinse the processor bowl.
In the processor, purée half the blackberries with 2 tablespoons sugar. Strain the purée and set it aside.
Slice the kiwis into ¼-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
Reserve 1/4 cup of each of the purées to use as a garnish when serving.
To Assemble The Lasagne
Cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly.
Pour the kiwi purée over the cheese and arrange the kiwi slices on the purée. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.
Pour the strawberry purée over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries purée over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.
Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the pecans. Cut into 12 pieces and use a spatula to set the pieces on dessert plates.
Decorate the plates with dots of reserved purées. Garnish each piece of lasagne with a strawberry, a blackberry, and a sprig of mint.
Number of Servings: 12
Recipe submitted by SparkPeople user CHELSITA98.
Cook the pasta according to package directions, substituting 2 tablespoons of sugar for the salt. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and ½ cup sugar. Set aside.
In the food processor, purée 4 kiwis with 2 tablespoons sugar. Transfer the purée to a bowl and set it aside. Rinse the processor bowl.
In the processor, purée half the strawberries with 2 tablespoons sugar. Strain the purée into a bowl and set it aside. Rinse the processor bowl.
In the processor, purée half the blackberries with 2 tablespoons sugar. Strain the purée and set it aside.
Slice the kiwis into ¼-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
Reserve 1/4 cup of each of the purées to use as a garnish when serving.
To Assemble The Lasagne
Cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly.
Pour the kiwi purée over the cheese and arrange the kiwi slices on the purée. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.
Pour the strawberry purée over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries purée over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.
Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the pecans. Cut into 12 pieces and use a spatula to set the pieces on dessert plates.
Decorate the plates with dots of reserved purées. Garnish each piece of lasagne with a strawberry, a blackberry, and a sprig of mint.
Number of Servings: 12
Recipe submitted by SparkPeople user CHELSITA98.
Nutritional Info Amount Per Serving
- Calories: 291.7
- Total Fat: 7.7 g
- Cholesterol: 23.3 mg
- Sodium: 175.5 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 6.4 g
- Protein: 12.6 g
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