Ingredients
1/2 cup whole milk ricotta cheese
2 tablespoons sugar substitute (recommended: Splenda)
1 ounce dry Champagne, optional
1/2 cup small cantaloupe balls
1/2 cup small honeydew melon balls
1/3 cup blueberries
1/2 cup strawberries, sliced
2 tablespoons unsweetened coconut, shredded
1/3 teaspoon lemon zest
1 tablespoon chopped pecans
Strawberries and blueberries, for garnish

Method – The Procedure
In a bowl, mix together the ricotta and 1 tablespoon sugar substitute. In a separate bowl, combine the Champagne with the fruit and 1 tablespoon sugar substitute.

Dampen the rims of 6 margarita glasses and roll in the shredded coconut to adhere around the rim. Place a couple tablespoons of fruit mixture in each glass, and top with a dollop of the ricotta mixture. Sprinkle with the lemon zest and pecans.

To garnish, stick a frill or sword pick with a strawberry and a couple blueberries on it in the top. There’s a 1 drink limit!

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