Shells with Lemon Raspberry Sauce

1 12-oz. package Jumbo Shells, uncooked

Lemon Sauce:
1 cup non-fat lemon yogurt
1 8-oz. package light cream cheese, softened
2 tbsp. confectioners sugar
1/2 tsp. grated lemon zest

Sweet Ricotta Filling:
1 15-oz. container low-fat Ricotta cheese
3 tbsp. confectioners sugar
1/2 tsp. vanilla extract
1/2 tsp. grated lemon zest
1/4 cup finely chopped crystallized ginger

Raspberry Sauce:
1 10-oz. package frozen red raspberries in light syrup, thawed
2 tbsp. confectioners sugar
1 tbsp. orange juice or orange liqueur

Garnish:
whole fresh raspberries
mint leaves
lemon zest

Prepare pasta according to package directions. Drain carefully and set aside in a single layer on a baking sheet. Cover with a lightly dampened towel.

Blend Lemon Sauce ingredients together with an electric mixer until smooth. Hold in refrigerator until ready to assemble. Combine all Ricotta Filling ingredients, except ginger, with a whisk. Stir in ginger. Hold in refrigerator until ready to assemble.

Puree Raspberry Sauce ingredients in a food processor or blender. Press through a sieve set over a bowl to remove seeds. Set aside. To assemble, place approximately 1 tbsp. of Ricotta Filling in each jumbo shell. Spoon a puddle of Lemon Sauce in the center of each dessert plate. Place 3 filled shells on sauce. Drizzle or decorate with Raspberry Sauce and additional Lemon Sauce if desired. Garnish with fresh raspberries, mint leaves and/or lemon zest.