riccotta desserts
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riccotta desserts
| Tue, 04-06-2004 - 9:54pm |
I am confused. Are you really supposed to use riccotta cheese in this? I mixed riccotta cheese and vanilla extract and it was horrible. I must be wrong. There must be some other thing called riccotta. Please help me. I want to try these delicious desserts everyone is talking about. Thanks for your help.

I am very much a ricotta lover, but I'm getting pickier about the brands. Some are so bland, or so grainy, that I just don't like to eat them. My favorite is the Kroger store brand. It's smoother(and it's cheap!). But I know Kroger doesn't serve the whole nation.
In general, I enjoy only the chocolate ricotta which I make with cocoa powder to taste and sweetener. I leave out the vanilla. On the sweetener, I use the old Atkins trick of combining different ones. So to a cup of ricotta I'd use one Sweet n Low and one Equal packet. Somehow the Splenda kind of disappears in ricotta for me. (I really am getting picky, huh?)
Good Luck,
Judy
I messed up the proportions on the vanilla one the first time I did it and it was GROSS,
~ Tena
I've talked about this a million times, but it is true... I grew up in NJ, where ricotta is abundant and available in large containers for us Italians out there. Oh my goodness, even supermarket brand ricotta is good, but Sorrento's is good stuff, too. Anyways, the ricotta cheese out in NJ is FAR SUPERIOR of that out here in the Midwest. I went to visit my parents for Spring Break, and my dad bought me ricotta. The ricotta cremes were 150% better with the good ricotta, and it was Shop-Rite brand.
Plus it is expensive here, and they don't sell it in containers bigger than 16 oz. It also NEVER goes on sale, and the brand-name stuff is on better than generic.
So to those who don't like their ricotta cremes, it might be because of the ricotta you're using...
Becca
167/157/135
Becca
On the Beach Since September 8, 2008
After experimenting around, I've found the following:
Use PollyO if you can find it. Yes, I buy it in the big tubs that last a week.
Add 1 tablespoon (about) of FF half and half to each dessert to help make smoother.
Don't forget one packet of Equal also.
Have a collection of extracts handy. I use vanilla (almost always; helps with consistency) plus also banana, coconut, almond, maple. I find the lemon & lime recipes from the book too much trouble.
For variety (we eat these every night, have been on the diet since end of Jan.), I'll add pecans, walnuts, toasted sliced almonds, some natural peanut butter, a few chocolate chips, espresso powder, and/or sugar free chocolate syrup.
Our favorites are almond flavor w/ almonds and/or choc. chips, coconut choc. chip, chocolate with cinnamon added, and (all-time favorite!) banana/nut/choc chip.
I've never used a blender/food processor for these. Don't want to dirty them just for that! I make 2 desserts every night, mixing right in the dessert bowls. I use the same bowls so I don't have to measure ingredients every night. Making the desserts is the last thing I do after dinner prep is under control. They go in the fridge till after we've cleaned the dishes.
Our "ritual" is to enjoy the desserts every night while watching the news.
I hope this info helps -- sorry it was long!
better. I add all my ingrediants and than I use an electric
hand mixer and it gives it such a smoother consistency. Even my
kids love it. they want it all the time. Try it and see if you
enjoy it more that way
Kim
This board is a wealth of knowledge!!!
Sue 125/125/112