Easy enough for weeknights and special enough for guests, this dessert pairs cool and creamy ricotta cheese with liqueur-soaked fruits. You can substitute two cups of almost any other fruit you like, and you may want to try other flavors of liqueur as well.

　　

Ingredients

Serves 4; 1/2 cup fruit and 2 tablespoons ricotta cream per serving

　　1/2 medium mango, sliced

　　1/2 small papaya, seeded and sliced

　　1 tablespoon orange liqueur or fresh orange juice

　　1/2 cup fat-free ricotta cheese

　　1 tablespoon sugar

　　1/4 teaspoon grated lime zest

　　2 tablespoons sweetened flaked coconut, toasted

　　

Step 1

In a medium bowl, stir together the mango, papaya, and liqueur. Let stand at room temperature for 30 minutes, stirring occasionally.

　　

Step 2

Meanwhile, in a food processor or blender, process the ricotta and sugar until smooth. Transfer to a small bowl. Stir in the lime zest. Cover and refrigerate until the mango mixture has macerated.

　　

Step 3

To serve, spoon the mango mixture into shallow dishes. Drizzle each serving with the ricotta cream. Sprinkle each with coconut.

　　

Nutrition information

Step 4

(Per serving)

　　

Step 5

Calories: 84

　　

Step 6

Total fat: 1.0g

　　

Step 7

Saturated: 0.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.0g

　　

Step 10

Monounsaturated: 0.0g

　　

Step 11

Cholesterol: 3mg

　　

Step 12

Sodium: 69mg

　　

Step 13

Carbohydrates: 13g

　　

Step 14

Fiber: 1g

　　

Step 15

Sugars: 12g

　　

Step 16

Protein: 4g

　　

Step 17

Calcium: 133mg

　　

Step 18

Potassium: 142mg

　　

Dietary Exchanges

Step 19

1 other carbohydrate

　　

Step 20

1/2 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition