- 1 (15 oz.) container part-skim Ricotta cheese
- 2 (.035 oz.) pkgs. powdered low calorie sugar substitute
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 small bananas
- 1 cup cut up fresh pineapple
- 1 cup fresh raspberries
- 1 cup green seedless grapes
- 1 1/2 s raspberry yogurt
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.
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