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Old 06-30-2008, 10:53 PM   #1
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Ricotta Dessert

Does anyone know of a good ricotta dessert that is low in sugar? I just bought a container of low fat ricotta to mix things up a bit and add some more calcium and protein to my diet but ... ack... this stuff is weird. Do I need to further blend it? It's very grainy-like to me and just ackkk...

I have mocha mixes and lemon mixes (lower sugar)... idears please!
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Old 06-30-2008, 11:11 PM   #2
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I use it to make my Easy Ice Cream Bars, in place of the cream cheese. Works just as well with a bit less tang! Also makes a great instant soft ice cream. Just add sweeteners/flavorings, freeze, and stir every 30 minutes or so and eat it when it's frozen to the consistency you like!

Great for smoothies, too. Just blend it in to thicken it right up and add creaminess.

Last edited by jacksmixedtape; 06-30-2008 at 11:13 PM..
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Old 07-01-2008, 08:00 AM   #3
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Do you have a Magic Bullet or an immersion blender? You could smoothe that ricotta out if the grainy texture is bothering you while you flavor it the way you want. Ricotta makes great desserts. If you mix it with sweetener and any of the flavoring oils or extracts you have available, you'll get a creamy snack.
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Old 07-01-2008, 10:23 AM   #4
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Use it in a shake. Here's an oldie from Barbo to get you started.

* Exported from MasterCook *
Rich Chocolate Shake

Recipe By : Barbo
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Canfield's chocolate soda
1/4 cup ricotta cheese
1 scoop Chocolate Flavored Whey Protein Powder
2 teaspoons Splenda
4 ice cubes
1/2 teaspoon vanilla
1 teaspoon cocoa

Place soda and all ingredients into blender, start whirring and add ice cubes one at a time, until mixture is creamy

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 8g Fat (61.2% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Fat.
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Old 07-01-2008, 05:50 PM   #5
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Cheese with ice seems like hmmmmnnnn I'm not too fond. But I'll try it because I have a huge HUGE container and I want to like it so, there ya go. I would love a lemony ricotta dessert for the summer. Thanks for the tips so far, I'm thinking that I'm majorly missing the boat on some good eats around here! I'll peek my head into the recipes places... Of course I'm on a lower fat diet/WOE so that'll be my search criteria.
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Old 07-01-2008, 10:07 PM   #6
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I did low fat Ricotta cheese with whipped cream on top and I mixed the Ricotta with sugar free lemon jello mix and sprinkled slivered almonds on top. YUMMMMMMMMMMMMMMMMMMMMMMMMM


i am DEFINITELY going to do the blender with ice though... thanks guys!
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Old 07-02-2008, 09:00 AM   #7
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Almond Ricotta Crème
Two servings, doubled, from SBD book.

1 cup part-skim ricotta cheese
1/2 teaspoon almond extract
2 or 3 packets sugar substitute, such as Splenda
2 teaspoons slivered toasted almonds

Mix together the ricotta, almond extract, and sugar substitute in a 2-cup measuring cup or small bowl. Put into 2 dessert bowls, cover, and chill. Sprinkled with toasted almonds before serving.
Key Lime Ricotta Crème
One serving.

1/2 cup low fat or part-skim ricotta cheese
1 or 2 tablespoons bottled Key Lime juice (to your taste)*
2 packets Splenda
1/2 to 1 teaspoon pure vanilla extract (optional)
Cinnamon to taste (optional)

Mix, chill if desired, and serve.
*Note: I use Nellie and Joe's Famous Key West Lime Juice.


Mocha Ricotta Crème I
Two servings, a variation from the SBD book.

1 cup part-skim ricotta cheese
2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee
1/2 teaspoon vanilla extract
2 or 3 packets sugar substitute, such as Splenda
Mix all ingredients in a 2-cup measuring cup or a small bow. Put into 2 dessert bowls, cover, and chill.

Mocha Ricotta Crème II
Two servings.

1 cup part-skim or low fat ricotta cheese
2 packets Splenda
1 heaping teaspoon cocoa powder (that's about 2 level teaspoons)
1 teaspoon instant coffee
1 tablespoon sugar-free chocolate syrup (I use Walden Farms brand)
1 tablespoon pure vanilla extract
1 tablespoon fat-free half & half

Whip to the texture of your liking. Chill before serving. Consistency will be soft.
Note from MizFrog: This is one of our favorite ricotta desserts, and I make it often. You can put it in the freezer for about 30 minutes or so before serving. Tastes like coffee-fudge ice cream.
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Old 07-02-2008, 05:44 PM   #8
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I made these last night and they are really good. I'd never seen them done with ricotta before so gave it a try. The recipe comes from a website "Dyan's Low Carb Recipes" which has a lot of good stuff on it. I used the creamy natural peanut butter and a square of Baker's chocolate.

REESES CUPS

2 T butter
1/3 c chunky (or plain) peanut butter
1 oz unsweetened chocolate
1/3 c ricotta
10 pkts Splenda
1 t vanilla

Melt butter, peanut butter and chocolate in microwave. Cool slightly, then add ricotta, sweetener and vanilla. Spoon onto wax paper and refrigerate.

Total: 34 carb, 7 fiber (27 NET carbs) 1052 Calories, 88 fat, 36 protein.

Serves 22 @ 1.2 carb, 48 Calories, 4 fat, 2 protein.

Don't get turned off by the ricotta. These are great and kind of fudgy tasting.
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Old 07-02-2008, 05:52 PM   #9
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I just mix in some raspberry flavored divinci syrup and eat it like that.
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