Prepare the orange-ricotta cream early in the day; it is best served very cold over ripe strawberries. You'll have a half cup of the cheese mixture left over. Store it in an airtight container in the refrigerator for up to one week.
1/2 cup part-skim ricotta cheese
1/2 cup vanilla low-fat yogurt
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 cup quartered strawberries
2 whole strawberries (optional)
How to Make It
Combine the first 5 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours. Spoon 1/2 cup quartered strawberries into each of 2 small bowls, and top each with 2 tablespoons cheese mixture. Garnish each serving with a whole strawberry, if desired.