Prep Time: 5 Minutes
Cook Time: 10 Minutes
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Layer the strawberries and blueberries
in 6 individual serving dishes.
Using an electric beater, whip
together the ricotta cheese, milk, sugar and wine.
Spoon a portion of the cream
over each fruit serving, top with toasted hazelnuts, and serve.