Ingredients

1 cup part-skim ricotta cheese
2 tablespoons light brown sugar
2 tablespoons orange liqueur (recommended: Grand Marnier), or fresh orange juice
1 pint strawberries, hulled and sliced
1/4 cup pistachios, toasted and coarsely chopped

Directions

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 liqueur, and
process until smooth. (The ricotta mixture can be made up to 8 hours in advance, covered and kept
refrigerated.)

Divide the strawberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture and sprinkle
with the pistachios.