Beat Ricotta cheese in small mixer bowl on high speed until fluffy, about 3 minutes. Blend in sweetener and spices. Refrigerate, covered, at least 1 hour to allow flavors to blend. To serve, peel and split bananas horizontally. Place 2 halves on each plate. Scoop Ricotta cheese using small ice cream scoop; use 2 scoops per serving (approximately 1/2 cup). Sprinkle each with fruits. Stir yogurt. Spoon 6 tablespoons over each serving.