White Ricotta Crème
Note: Even I know there is more to life than chocolate. This very simple crème is a great light dessert by itself or as a filling for Ricotta crème Gateau or napoleons.
-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.
12 carbohydrate g.
¾ cup GRANULATED SUGAR SUBSTITUTE
1 vanilla bean or 1 tsp. pure vanilla extract
1 tsp. pure vanilla extract
1-30 oz. container of ricotta cheese
Flavoring choices: (Choose one)
2 Tbsp. Trop 50
Juice and zest of ½ a lemon
½ Tsp. Almond extract
2 Tbsp. Amaretto Liquor
2 Tbsp. Liquor 43 (My favorite)
Toasted, sliced almonds for topping (optional)
Lightly sweetened Raspberries or strawberries (3-5 per plating) (Optional)