Honey-Lemon Ricotta Cups

This came about on one of those nights when I was too tired and too busy to cook, but still wanted something sweet and comforting. Inspired by a cannoli craving, I mixed some honey and lemon zest into ricotta cheese and sprinkled hazelnuts and berries on top. The result; so good and better yet, so very quick and easy. For a more decadent version, you can add chopped dark chocolate. Substitute berries as you wish... or swap the hazelnuts, for almonds, pecans, pistachios, or whatever you have on hand. Might as well be creative because it's such an easy thing to 'make.'

HONEY-LEMON RICOTTA CUPS
Makes 2 servings
 

1 cup low-fat ricotta cheese

3 tbsp honey (more or less to taste)

Zest of 2 lemons
 

3/4 cup mixed blueberries and raspberries

1/4 cup toasted hazelnuts
 

In a medium sized bowl, stir the honey and lemon zest into the ricotta mixture. Transfer into 2 cups or jars and top with the nuts and berries.