Cheesecake Ricotta Creme
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Cheesecake Ricotta Creme
| Fri, 11-19-2004 - 8:40am |
1/2 cup of ricotta cheese
1/4 cup of plain yogurt
2 tablespoons of cream cheese
1/2 teaspoon vanilla extract
1/4 teaspoon fresh lemon zest
Splenda to taste
15 almonds, pecans, or hazelnuts, chopped very fine.
Mix everything but the nuts together - or in a mini-food processor if you have one, for a much smoother consistency. Take 2 snack size Gladware containers, line the bottoms with the chopped nuts, and then spoon in the ricotta mixture. Put in the fridge to chill for about an hour and then enjoy.
Makes 2 small, but rich servings.

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