Try different brands, some are more creamy and less gritty then others. If you have a stick mixer, you can beat a lot of air into it and it gets a little lighter, mix in a little ff milk or ff plain yogurt and some sugar free syrups to get some nice flavor.
I've found that if you add a lot of flavoring, it sort of cuts the cheese flavor and the ricotta becomes the carrier for the flavor.
I've mixed dutch cocoa powder and SF French Vanilla syrup, throw it in the coldest part of the fridge- I have one part that lightly freezes most things. (Bad fridge) then it tastes pretty good. You have to fiddle around with ratios of each to find what works for you.
I've also used a blender to make a entire container, but that's too dangerous for me because then I'll take a spoonful-ok, ok, other people might say close to 1/4 cup everytime I open the fridge, (Did I mention I have a small problem with portion control?) and that's not good at all.
These ricotta desserts are very calorie dense to be used as a treat and not to go overboard.
Sarah