Raspberries With Ricotta Cream

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

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.
3. ** This mixture can be made up to 8 hours in advance.
4. Cover and keep refrigerated.
5. **.
6. Divide the raspberries among 4 dessert bowls and top each with 1/4 cup of the ricotta mixture.
7. Add a slash of Grand Marnier or orange juice, and garnish with mint sprigs.

ricotta cheese, light brown sugar, grand marnier, raspberries, mint sprig

Taken from www.food.com/recipe/raspberries-with-ricotta-cream-427964 (may not work)