Recipe of the Month

Raspberries with Ricotta Cream
Recipe courtesy of Bobby Flay

1 cup part-skim ricotta cheese
2 Tablespoons light brown sugar
2 Tablespoons orange liqueur or fresh orange juice
1 pint fresh raspberries

Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
  Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqeur or juice and process until smooth.
  Divide the raspberries among 4 dessert bowls and top each one with 1/4 cup of the ricotta mixture.  Add a splash of orange liqueur or juice.  Garnish with mint springs.