Guiltless Ricotta Delight

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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 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

Directions

1. Put entire container of ricotta in a nice sized bowl.
2. Drain tofu and coarsely and finely crumble without making mush.
3. Add tofu to ricotta and blend gently with a fork to mix.
4. Mix to blend do not whip it.
5. Add pecans and sugar and mix well to blend.
6. Put in a nice bowl and top with butterscotch chips.
7. Best served chilled.
8. 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.
9. Have a cup of espresso and enjoy.
10. *This would be a yummy filling for those who would like to make a different variation of their own cannolli.
11. Servings depend on who is eating it but if you are sharing you can double.
12. Enjoy!