Prep 10 mins
Cook 0 mins
I love ricotta. Many years ago when my son was little a friend of his asked me to make him ricotta with cinnamon and sugar. I was hooked. The italian in me just bams things so specific amounts and times are tough but I will try :) You can use your imagination with this one. You get the sweetness without the guilt. This might fit nicely into both a lowfat and low carb diet too.
- 1 (32 ounce) container part-skim ricotta cheese (or whole)
- 1 package soft tofu
- 1⁄2 cup chopped pecans
- 1⁄2 cup sugar (or other sub such as splenda may be used, measure to sweetness of regular sugar)
- 1 cup butterscotch chips
- Put entire container of ricotta in a nice sized bowl.
- Drain tofu and coarsely and finely crumble without making mush.
- Add tofu to ricotta and blend gently with a fork to mix.
- Mix to blend do not whip it.
- Add pecans and sugar and mix well to blend.
- Put in a nice bowl and top with butterscotch chips.
- Best served chilled.
- Serve this with a medly of different fruit pieces (maybe some succulent strawberries on a romantic night for a change of pace without whipped cream) or serve on top of a plain but not too sweet cookie of your choice.
- Have a cup of espresso and enjoy.
- *This would be a yummy filling for those who would like to make a different variation of their own cannolli.
- Servings depend on who is eating it but if you are sharing you can double.
This is an excellent base recipe for a healthy dessert. And it doesn't get much simpler. Oranges and fresh mint would go well with this. Okara [the soy residue from soy milk manufacture] would be a good substitution for the tofu although the dessert would be a bit heavier, if you could not get tofu .