If you are a little tired of rich rich rich and want something that is light and refreshing this might hit the spot. It's become my favorite everyday dessert. You might want to strain the seeds out of the rasberries, but I usually don't in order to get the extra fibre.

2 egg whites
3 tbsp fructose (or sugar equivalent)
1/2 tsp almond extract
1 1/2 cup rasberry, fresh or frozen, defrosted
1 1/2 cup Ricotta 5%
2 tbsp sliced almond

Whip the egg whites until soft peaks form. Add the fructose and almond extract. Whip till firm peaks.

Process the rasberries in a food processor.

Add the cheese and rasberries to the egg white mixture and mix delicately with a spatula.

Sprinkle with the almonds and serve

I am going to try this recipe with mascarpone cheese one of these days.