Cheese-Stuffed Strawberries

1/2 cup low-fat ricotta cheese
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon honey or sugar
48 large strawberries
Mint sprigs (optional)

Mix cheese, lemon zest, lemon juice and honey in a food processor or blender until fluffy. Refrigerate until chilled (about 1 hour.)

Gently scoop centers from strawberries with melon-baller or fruit knife. Fill with cheese mixture. Arrange filled strawberries on small individual plates. Garnish with mint, if desired.

Makes 4 servings