This is a great brunch dish because you can make it the night before and pop it into the oven in the morning. The additions of orange juice and mint add great flavor and the juice, used in place of some of the milk, lightens the fat content of the dish. You could also substitute two egg whites for one of the whole eggs.

• 2 buttermilk or country-style bread, divided
• 1/2 cup part-skim ricotta cheese
• 1/4 tsp. ground cinnamon
• 1-1/2 cups Driscoll's fresh berries, divided. Any combination of raspberries, blackberries, blueberries or halved strawberries with stems removed.
• 2 Tbs. chopped fresh mint, divided
• 1 cup 2% milk
• 3 large eggs
• 1/4 cup fresh orange juice
• 1/4 cup brown sugar
• 1/8 tsp. salt
• 2 Tbs. sliced almonds

Preheat the oven to 350°F. Spray or butter a 2-quart casserole. Fit 2 or 3 slices of bread into the casserole, cutting them to fill any holes. Mix together the ricotta and cinnamon. Dollop it over the bread layer, but don’t smooth it. Layer on half of the berries and half of the mint. Put another layer of bread on top, then the remaining berries and mint. Whisk together the milk, eggs, orange juice, sugar, and salt. Pour it over the layers and let them sit for at least 15 minutes, and up to overnight, covered in the refrigerator. Sprinkle the almonds on top and bake the strata for 40 to 45 minutes, until it is puffy and golden. Remove the strata from the oven and let it sit for 10 minutes before serving.

Per serving: calories 292, fat 12.4g, 37% calories from fat, cholesterol 224mg, protein 14.5g, carbohydrates 33.2g, fiber 1.9g, sugar 23.5g, sodium 257mg, diet points 7.0.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.4, Bread: 0.6, Lean meat: 1.4, Fat: 1.4, Sugar: 0.7, Very lean meat protein: 0.0

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