Espresso Cream Ricotta

Ingredients:
No muss, no fuss! Just fast, easy and good.
1/4 cup espresso
1 tsp. liquid sweetener
1/2 tsp. vanilla
2 cups ricotta cheese
1/2 cup whipping cream
cocoa, if desired

Combine the espresso, sweetener and vanilla. Beat the ricotta with a whisk to loosen it up. Whip the cream until stiff and fold into the ricotta. Swirl in the espresso and fold it in lightly to leave it streaky. Pile into 6 dessert dishes or wine glasses and dust with cocoa if you like.