Serves: 8
Total Calories: 414
1. In blender or food processor, place ricotta, cream cheese, powdered sugar, vanilla, and lemon juice process until well blended. Add cream continue to blend until thick and creamy.
2. Mound in center of serving plate make an indentation in center large enough to hold quartered strawberries. Cover lightly with plastic and refrigerate for 2 hours or until very firm. Meanwhile, place quartered strawberries in bowl add orange-flavored liqueur and splenda to taste. .
3. Toss and refrigerate, covered. Just before serving, place quartered strawberries in indentation of cheese mold.
This Strawberries In Mounded Cream recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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