Creamy Mango Spread

Rich, buttery mangoes puree beautifully into a lovely spread for toast, pancakes or English muffins.

1 very ripe medium mango, peeled and
    diced (about 1 1/2 cups)
1/2 cup water
1/2 cup fat-free ricotta cheese
2 teaspoons sugar
1/8 teaspoon ground cinnamon

Place mango and water in a small saucepan and simmer, stirring often, until mango is very thick and has reduced to 1/2 cup, about 20 minutes.

In a food processor, puree mango, ricotta cheese, sugar and cinnamon until smooth.

Yields 2 tablespoons per serving.

Servings: 8

Points: 1