Anybody else not like the ricotta creme?
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Anybody else not like the ricotta creme?
| Sat, 09-20-2003 - 9:05pm |
I wanted to try the mocha tonight, but did not have the expresso powder so I made it with just cocoa powder, vanilla an stevia. I really didn't like it and could only eat a bite or two. It was just too weird.
Did anybody else not like it? Were you able to do something with it to make it taste better? I was thinking maybe silken tofu would do better than the ricotta - it's creamier.
Any ideas??
Thanks,
Pam
P.S. I just bought the book and read it today. I am going back on P1 because I've been in at a conference all this week and the food choices weren't so great. It's nice to have the recipes - I'm going to try some of them this week. No desserts, though - not until I can have fruit again! ;)

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I'd just experiment a little like you were thinking of doing.
HTH, Michele
Alison
Susan :)
Cheryl
:)
I made my own "Brownies", I can't give you any measurements because I seriously just threw them together. I used egg whites, LF cottage cheese, chopped almonds, cocoa powder, splenda, and vanilla extract. I whipped them up really really well. I used the cupcake pan.. they turned out pretty good!
Also the women who don't like the riccota, really enjoy the SF Fudgsicles.
Please!
Alison
There are other options. I make a baked cheese cake (muffins) that are out of this world. Also make a cheese cake pudding that's excellent. Even my grandkids love these goodies.
I honestly just threw it all together... lets see if I can come up with measurements.
1 cup low-fat cottage cheese
2 eggs
1/2 cup egg whites
1 tspn vanilla extract
handful chopped almonds or peanut butter
1/4 cup splenda
1/3 cup unsweetened cocoa powder
Mix well, you can use a electric mixer
pour into your cupcake pan... mine made about 6-8ish.
Taste to see if you need to add any more of anything.
Bake... 350 for about 20 minutes (check them at 15)
can you post these recipes?
Thanks
Jamah
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