Ingredients:
- 1/3 cup splenda granular
- 2 tbsp instant espresso (this produces a strong coffee flavor, you could substitute whatever coffee you love)
Directions:
- Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
- Whip together heavy cream and Splenda in a large bowl until soft peaks form. Set aside.
- Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tablespoons of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
- Stir espresso mixture into ricotta,add nutmeg, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.87 Kcal (925 kJ) | ||
| Calories from fat | 162.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.09g | 28% | |
|---|---|---|---|
| Cholesterol | 69.22mg | 23% | |
| Sodium | 82.03mg | 3% | |
| Potassium | 107.57mg | 2% | |
| Total Carbs | 3.2g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 11.55g | 23% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 184.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 201.6 Kcal (844 kJ) | ||
| Calories from fat | 148.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.51g | 28% | |
|---|---|---|---|
| Cholesterol | 63.18mg | 23% | |
| Sodium | 74.87mg | 3% | |
| Potassium | 98.18mg | 2% | |
| Total Carbs | 2.93g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 10.54g | 23% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 168.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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