Combining ricotta and jello for a treat
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| Fri, 06-18-2004 - 12:01am |
Dissolve half to 3/4 of a packet of unflavored Knox gelatin in 1/4 cup of warm ff milk.
Add 3/4 cup of ricotta and mix well with hand blender to break down ricotta's texture.
Add:
4 packets of splenda (or more to taste)
1 tsp vanilla
1 T cocoa
double shot of espresso
Add ff milk to make two cups
Blend well.
Chile in half cut serving and serve with whipped topping and some dark chocolate shavings.
You can adjust the amount of knox to alter the firmness depending on your taste. I also suppose you can use more ricotta - I was just trying to save a few grams of fat by replacing it with ff milk.
I think you can make any ricotta creme this way. I have also tried it with 3 T peanut butter and no espresso. Yummy!! I plan on blending up berries and adding that as part of the liquid. I think it might be good.
Good eating,
Lisa (178/150/150)
