Prep 8 mins
Cook 0 mins
This is a low fat easy to do dessert. I suppose cottage cheese could be substituted for the ricotta but I have not tried it this way. Looks and tastes good.
- 15 ounces part-skim ricotta cheese
- 5 tablespoons honey
- 2 tablespoons cocoa
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 2 tablespoons sliced almonds, preferably toasted
- Process cheese in food processor for 1 minute.
- Add honey, cocoa, vanilla and cinnamon.
- Process until smooth and creamy.
- Spoon into 6 wine glasses and garnish with almonds.
It may be a 5 but it isn't how I expected it to be. It came out like a drink or a smoothie. It became a liquid within less than a minute in my blender so I poured it into the cups. Also, I misread the recipe and added too much cinnamon (my error) but my son still loved it. I gave him a spoon and some vanilla wafers to dip and he worked it out! Thanks!
I used fat free ricotta and processed it for over three minutes. It looked glossy, smooth and creamy. However, it tasted grainy as ricotta cheese tastes grainy. I added a spoonful of peanut butter and that covered up the graininess quite a bit and it tasted much better. Could be the mouth feel of a bit of fat is essential in making this dessert.
Big five stars from DH and I. I made this in about a minute in the blender. I took longer to get it out of the blender, as I didn't want to lose any, than to make. It was perfectly smooth. I left off he almonds, and put on a few chcolate curls and some sprinkles. This would be great as a cake filling too. Made 4 good sized servings, I don't think it would stretch to 6 either.