Summer Berry Dessert Lasagna
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Summer Berry Dessert Lasagna calories by ingredient
Introduction
This is wonderful to make one evening and save for the next afternoon's get together. This has enough fat and calories to still be special occasions only. For a nice twist, we are going to use chocolate lasagna that we bought at the farmer's market last week. This is wonderful to make one evening and save for the next afternoon's get together. This has enough fat and calories to still be special occasions only. For a nice twist, we are going to use chocolate lasagna that we bought at the farmer's market last week.Number of Servings: 12
Ingredients
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12 pieces wheat lasagna
3.5 cups lowfat ricotta cheese
1 cup sugar, divided
8 kiwis, peeled
4 cups strawberries, washed and trimmed, with 8 berries reserved for garnish
3 cups blackberries, washed
1/2 cup pecans
mint sprigs for garnish (not figured in nutritional content)
Directions
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.