When baked, this low-fat, fruit-filled dessert forms a crisp brown sugar crust. Serve it all year long with whatever fruits are in season. Some great fruit choices would be: blueberries, raspberries, sliced strawberries, nectarines, peaches, pears, bananas, mango, papaya, and pineapple chunks. I found this in my Better Homes and Gardens New Dieter's Cookbook.
- Divide fruit among four 10- to 12-ounce au gratin dishes. Places dishes in a 15x10x1-inch baking pan. In a small bowl stir together yogurt and ricotta cheese. Spoon the yogurt mixture over fruit. Sprinkle with brown sugar.
- Bake, uncovered in a 450 degree F oven for 7 to 8 minutes or until brown sugar is melted. Serve immediately.