Mango and Papaya with Ricotta Cream
- 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
- In a medium bowl, stir together the mango, papaya, and liqueur.
- Let stand at room temperature for 30 minutes, stirring occasionally.
- 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.
- To serve, spoon the mango mixture into shallow dishes.
- Drizzle each serving with the ricotta cream.
- Sprinkle each with coconut.
- (Per serving)
- Calories: 84
- Total fat: 1.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 3mg
- Sodium: 69mg
- Carbohydrates: 13g
- Fiber: 1g
- Sugars: 12g
- Protein: 4g
- Calcium: 133mg
- Potassium: 142mg
- 1 other carbohydrate
- 1/2 very lean meat
mango, papaya, orange liqueur, ricotta cheese, sugar, lime zest, coconut
Taken from www.epicurious.com/recipes/food/views/mango-and-papaya-with-ricotta-cream-391892 (may not work)