Fantabulously Low Carb, and yet Phony, Rice Pudding,two Ways!

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Total Time
5mins
Prep 5 mins
Cook 0 mins

Ok it really isn't rice at all but two low carb variations on Ricotta cheese we came up with out of desperation for a quick dessert. Low carb lovers will enjoy this. Feel free to doll it up anyway you like. Takes seconds to make, a little chill time and helps with those summertime cravings.

Ingredients Nutrition

Directions

  1. Divide the ricotta cheese into two bowls. In bowl one add a tablespoon of Splenda and a teaspoon of cinnamon and stir well, refrigerate.
  2. OPTIONAL: Sprinkle a bit of nutmeg or cocoa on top and add whipped cream.
  3. In bowl two add one tablespoon of Splenda and the juice and zest of the lemon and stir well, refrigerate. OPTIONAL: Stir in a quarter cup of berries and top with whipped cream.
  4. NOTE: If you would like a thicker pudding, drain the ricotta cheese in a strainer which is fitted with a coffee filter suspended over a bowl. A couple of hours or even overnight will make a difference.
  5. Hope you like it.
Most Helpful

4 5

Yum! I'm watching carbs and didn't want to use the oven to make a baked ricotta dessert. Made the cinnamon version and added some cocoa powder to make chocolate. Thanks for sharing! I'll try lemon next time.