Pumpkin Pie Ricotta Cream (all p's)
Find a Conversation
Pumpkin Pie Ricotta Cream (all p's)
| Tue, 11-16-2004 - 10:55pm |
I was experimenting yesterday with some ideas for varying the traditional ricotta cream dessert. I came up with this one, and it is really good. Enjoy!
Pumpkin Pie Ricotta Cream
1 large (2 lb.) container part-skim ricotta cream
5 Tbs. Splenda
1 Tbs. Pure Vanilla extract
1 tsp. pumpkin pie spice
1 tsp. cinnamon
Stir all ingredients together (add more spice to taste if you like) and put back in ricotta cream container. Chill and enjoy!
****Tip--to save time measuring out individual servings and sweetening them, you can sweeten a large container of ricotta cream (5 Tbs. Splenda and 1 Tbs. vanilla extract) and place it back in the container. Then, if you want to create variations, you have the basic recipe all ready to go.****
Christina :0)

Here's another variation from a recent Daily Dish:
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=10726.1