Total Time
Prep 15 mins
Cook 0 mins

I've had this recipe for a long time and don't know where it came from. It's delicious,very low fat, and will keep for a few days in the refrigerator.

Ingredients Nutrition


  1. Put ricotta, sugar, cocoa, liqueur, expresso and vanilla into a food processor or blender; process 5 seconds.
  2. Scrape down mixture from the sides of the bowl and process 5 seconds more Add 1/2 and 1/2, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding.
  3. Continue processing until absolutely smooth, 8 to 10 seconds more.
  4. Divide among four 4- to 5-ounce ramekins or serving dishes.
  5. Serve at once or refrigerate until ready to serve.
  6. Note: Food processor timing is not really important.
  7. Process all ingredients but 1/2 and 1/2, and then add as needed.


Most Helpful

Interesting. I left out the espresson powder which made for a light chocolate-coffee taste (with the kalhlua), but I enjoyed that. The texture was grainy and sort of weird on my tongue. I ate it with some sugar free vanilla ice cream which cut the odd texture a bit for me. A nice recipe, but I would blend it a LOT longer next time.

ladypit August 21, 2006

Fantastic! I'm doing Weight Watchers & my husband is carb counting. I used Splenda, s-f daVinci syrup coffee flavored, ff 1/2 & 1/2, & s-f espresso powder. This is a treat! Very easy to make too! Thanks for a greeat recipe.

cindypt March 26, 2006

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