|Low fat ricotta cheese||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
Mix cheese, lemon peel, lemon juice, and honey in a food processor or blender until fluffy; refrigerate until chilled(about 1 hour).
Gently scoop centers from strawberries with melon baller or fruit knife.
Fill with cheese mixture.
Arrange filled strawberries on small individual plates.
Garnish with mint.