Mocha Almond Ricotta Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is like a pudding or a mousse. Anyone who has done South Beach Diet will probably have heard of Ricotta Cream dessert. My South Beach Diet cookbook has 2 that I love, one for Mocha and one for Almond. On a whim, Friday night, I decided to combine the two recipes and it's Wonderful! Read more ! Ingredients:
32 oz container part skim ricotta cheese (1/4 cup) |
4 tsp unsweetened cocoa powder (1/2 tsp) |
1 tsp vanilla extract (1/8 tsp) |
1 tsp almond extract (1/8 tsp) |
8 packets (4 tsp) of sugar substitute (ie. splenda) (1/2 tsp) |
-or |
4 tsp sugar if you don't care about the carbs (1/2 tsp) |
1 tsp espresso powder (pinch) |
slivered toasted almonds, garnish (1 tsp) |
Directions:
1. Dump the ricotta into a fairly deep mixing bowl. Add cocoa powder, vanilla, almond extract, Splenda, and espresso powder. Using an immersion blender, blend until creamy smooth and ingredients completely combined.
2. Serve in small dessert dishes or cups and top with 1 tsp of slivered almonds on each.
3. Makes 8 1/2 cup servings
4. Store unused in airtight container in frig for up to 4 days.
5. NOTE 1: I make a whole tub at a time, one because I'm to lazy to do a single serving every night, and two because my husband and I both eat it and go through it pretty quickly.
6. NOTE 2: To make a single serving follow the measurements in (Parentheses) at the end of each ingredient.
7. NOTE 3: Someone told me you can freeze this and it eats just like ice cream. I've never tried it. If you do, let me know how it is.
8. 192 calories
9. 15 g protein
10. 8 carbohydrates
11. 11 g fat
12. 6 g saturated fat
13. 155 mg sodium
14. 38 mg cholesterol
15. 0 g fiber
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