Raspberries with Ricotta Cream

• 1 cup part-skim ricotta cheese
• 2 tablespoons light brown sugar
• 2 tablespoons orange liqueur, (recommended: Grand Marnier) or fresh orange juice
• 1 pint raspberries
• Mint sprigs

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 food processor or blender, add the brown sugar and orange liqueur and process until smooth.
3. (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.)
4. Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture.
5. Add a splash of the orange liqueur or juice, and garnish with mint sprigs.

ricotta cheese, light brown sugar, orange liqueur, raspberries, sprigs

Taken from www.foodnetwork.com/recipes/bobby-flay/raspberries-with-ricotta-cream-recipe.html (may not work)