Berries with Creamy Lemon Ricotta
12 ounces (about 1 1/2 cups) reduced-fat ricotta
3 tablespoons sugar
1 teaspoon grated lemon peel
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla
2 cups fresh blueberries and raspberries
Grated lemon peel (optional)
Stir together ricotta cheese, sugar, lemon peel, lemon juice and vanilla
in medium bowl until combined. Cover and refrigerate up to 2 hours.
Spoon ricotta mixture into 6 dessert dishes. Top with berries and additional lemon peel, if desired. Garnish with mint, if desired.
Nutritional Facts per serving:
Makes 6 servings; Serving Size– 1/3 cup ricotta mixture and 1/3 cup berries per serving
Dietary Exchange: 1 Fruit, 1 Meat
Calories 110, Total Fat 3g, Saturated Fat 2g, Protein 7g, Carbohydrate 17g, Cholesterol 18mg, Dietary Fiber 1g, Sodium 138mg