Chocolate Ricotta Creme
-STOP!!- MUST be made in a food processor or it will be grainy. It will still taste good but the texture will be off.
Note: It takes less time to make the dessert than to clean the machine you make it in.
This recipe is a take- off of one I saw Giada De Laurentis make with espresso.
12 carbohydrate g.
¾ cup GRANULATED SUGAR SUBSTITUTE
1 vanilla bean or 1 tsp. pure vanilla extract
1-30 oz. container of ricotta cheese
2 Tablespoons UNSWEETENED HERSHEY’S SPECIAL DARK Cocoa Powder
1 tablespoon Coffee Flavored liquor, Bourbon, or Brandy (you can substitute grated orange zest or a TBSP. of strong dark coffee)
2 Squares PERUGINA Bittersweet chocolate
Toasted, sliced almonds for topping (optional)
Lightly sweetened Raspberries or strawberries (3-5 per plating) (Optional)
HOW I PREPARE THE RECIPE:
Place GRANULATED SUGAR SUBSTITUTE in the bowl of a food processor. Cut vanilla bean open and scrape seeds into the granulated sugar substitute. Run the processor to make vanilla sugar. (If using vanilla extract you can skip this Step). Add the cocoa powder. Process 30 seconds or so. Add the ricotta cheese and process for two minutes. Scrape down the sides and process for 1-2 minutes more. Add the liquor or coffee or zest and process until blended,
As an extra treat to the palate and the tongue, finely chop (almost pulverize) the squares of Chocolate and fold into the crème. Spoon the mixture into 1 cup white ramekins (for the kids) or Martini or wine glasses. cover and refrigerate 2-4 hours or more.
Top with very lightly sweetened raspberries or strawberries soaked in 1 tablespoon of Trop 50.