riccotta desserts

iVillage Member
Registered: 04-01-2004
riccotta desserts
10
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.
iVillage Member
Registered: 04-01-2004
Tue, 04-06-2004 - 10:04pm
Did you add splenda?
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iVillage Member
Registered: 03-31-2004
Tue, 04-06-2004 - 10:08pm
I am so with you! I also wondered if I was doing something wrong or buying the wrong brand. It had such a yucky consistency! With all of the rave reviews, I was excited about trying it but no one in my family could eat more than one or two bites. I tried both the Vanilla and the Mocha. The actual flavor wasn't bad, it was just that grainy texture. Are you suppose to blend it somehow to make it smoother?!? I was so disappointed because I am dying for some sweets!

iVillage Member
Registered: 01-03-2004
Tue, 04-06-2004 - 11:25pm
Hahaha...I am totally w./ you on this. I thought the ricotta dessert was gross and I LOOOOVE ricotta in lasagna and Italian dished...also in chicken dishes. Someone talked once about blending it in the food processor which made it "fluffy." I do not have a food processor but if you do you should try it. Let me know :D

iVillage Member
Registered: 02-06-2004
Wed, 04-07-2004 - 9:00am
If you're not happy with the ricotta desserts, be sure and try the yogurt approach. And do try different brands of ricotta.

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

iVillage Member
Registered: 09-11-2003
Wed, 04-07-2004 - 9:39am

I messed up the proportions on the vanilla one the first time I did it and it was GROSS,

iVillage Member
Registered: 03-31-2004
Wed, 04-07-2004 - 9:43am
I took the suggestion to try the dessert with cottage cheese instead. It was pretty decent! I was so happy to find some tolerable tasting sweet! Yeah!! For those who don't like the ricotta texture, try the cottage cheese! Yum!

~ Tena

iVillage Member
Registered: 10-21-2003
Wed, 04-07-2004 - 10:41am
YUCKYUCKYUCKYUCKYUCK, I HATE KROGER BRAND RICOTTA!!! It is so lumpy that you have to mix it a TON to make it edible, and even then it's not that good. I used to make the chocolate ones a lot, but now I just make the vanilla ones for a quick lunch (with other stuff) when I'm in a hurry.

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

iVillage Member
Registered: 03-05-2004
Wed, 04-07-2004 - 12:05pm
DH& I love the ricotta cremes -- maybe 'cause we're in New Jersey? LOL

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!

iVillage Member
Registered: 04-04-2000
Wed, 04-07-2004 - 12:08pm
Just a tip that I used and it made the ricotta dessert so much

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
iVillage Member
Registered: 03-30-2004
Wed, 04-07-2004 - 3:10pm
I was so disappointed when I read the original post as I bought a HUGE container of Polly-O last night, but now that I hear us Jersey girls get the *good* ricotta I'm going to give it a try!!!! ROTFL!!! :) I love ricotta in ziti, lasagna, etc. so am hoping I like the desserts.

This board is a wealth of knowledge!!!

Sue 125/125/112