Cream together the sugar and cream cheese. In a food processor, puree the ricotta with lemon zest, lemon juice and nutmeg. Combine and mix together the cream cheese and ricotta. Mix in mascarpone and candied orange peel.
Put into pretty glasses and chill. Garnish with fresh berries and biscotti or your choice of cookie.
Recipe by, PCC Cooks instructor
Source: Recipe featured in PCC Cooks kids cooking camps, and demonstrated on the PCC Cooks stage at Vegfest 2011.