Strawberries and Ricotta

So I was looking for a somewhat healthier dessert that was easy and lighter for the spring warmer weather. I stumbled upon a rachel ray recipe that I altered just a bit because not everyone likes almond extract and almonds are expensive here hence these two items both got ommited. I took about 1,000 g or 4 of the smallest containers of Ricotta cheese(it seems to be much creamier here) and mixed it with about 1/8 cup of sugar- can use splenda, natural sugar,whatever. I place a big spoonful in each cup and topped with fresh sliced strawberries(if they are really sweet throw them on top as is- if not toss them with a bit of water and a dash of sugar nad let them sit for a bit). You can top this with some slivered almonds to make it prettier but I didn't. The students loved this and it was super time sensitive for me. The ricotta is actually nutritionally better for you than say topping them with fresh whipped cream or mascarpone cheese. Enjoy.