You can change the flavor of this basic "ice cream" by adding 1 1/2 cups puréed raspberries (or whatever fruit is in season) before freezing.
1 3/4 cups part-skim ricotta cheese
2 1/2 cups plain low-fat yogurt
1 cup maple syrup
1 tablespoon vanilla extract
How to Make It
Place ricotta in food processor, and process until smooth. Combine ricotta and remaining ingredients in a large bowl; stir well.
Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.