Raspberries With Ricotta Cream

This is quick, easy, not too sweet and makes a great presentation. From Bobby Flay.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup part-skim ricotta cheese
• 2  tablespoons light brown sugar
• 2  tablespoons Grand Marnier (or fresh orange juice)
• 1  pint raspberries
•  mint sprig

Directions

1. Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
2. Transfer the drained ricotta to a blender, add the sugar and Grand Marnier or orange juice and process until smooth.** This mixture can be made up to 8 hours in advance. Cover and keep refrigerated.**.
3. Divide the raspberries among 4 dessert bowls and top each with 1/4 cup of the ricotta mixture. Add a slash of Grand Marnier or orange juice, and garnish with mint sprigs.