- 2 cup strawberries
- 1/4 cup ricotta cheese, part skim milk
- Rinse and pat strawberries dry. Remove stems and scoop out a small amount of each strawberry.
- Stuff each with a small amount of ricotta cheese. Serve immediately, or cover and store in the refrigerator for later.
Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 16mg | Fiber: 2g | Sugar: 4g