1 pint sliced, fresh strawberries
4 tablespoons sugar
1 cup ricotta cheese
1 can lychees or 2 cups fresh lychees
6 individual sponge shortcakes
In a small bowl, crush half of the strawberriess. Add remaining strawberries and
2 tablespoons sugar. Refrigerate until ready to serve.
In a second small bowl, combine ricotta cheese, lychees and remaining
sugar; blend well
Place shortcakes on serving plate and top each with cheese-lychee mixture.
Spoon strawberries over filled shortcakes.
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