Ingredients
2 navel oranges, segmented, juice reserved
1/2 cup orange marmalade
2 cups part-skim ricotta cheese
Shortbread cookies, for serving (optional)
Preparation
In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.
