Mocha Almond Ricotta Cream
From deedeec 17 years agoIngredients
- 32 oz container Part Skim ricotta cheese (1/4 cup) shopping list
- 4 tsp unsweetened cocoa powder (1/2 tsp) shopping list
- 1 tsp vanilla extract (1/8 tsp) shopping list
- 1 tsp almond extract (1/8 tsp) shopping list
- 8 packets (4 tsp) of sugar substitute (ie. Splenda) (1/2 tsp) shopping list
- -or- shopping list
- 4 tsp sugar if you don't care about the carbs (1/2 tsp) shopping list
- 1 tsp espresso powder (pinch) shopping list
- slivered toasted almonds, garnish (1 tsp) shopping list
How to make it
- 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.
- Serve in small dessert dishes or cups and top with 1 tsp of slivered almonds on each.
- Makes 8 1/2 cup servings
- Store unused in airtight container in frig for up to 4 days.
- 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.
- NOTE 2: To make a single serving follow the measurements in (Parentheses) at the end of each ingredient.
- 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.
- 192 calories
- 15 g protein
- 8 carbohydrates
- 11 g fat
- 6 g saturated fat
- 155 mg sodium
- 38 mg cholesterol
- 0 g fiber
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