CHOCOLATE RICOTTA TOAST
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the ricotta, sugar, cinnamon and vanilla using a rubber spatula. Set aside or refrigerate until ready to use.
- Preheat a grill pan over medium-high heat. Brush the slices of bread on both sides with the olive oil. Grill the bread until golden brown, toasted and crunchy on the outside, about 2 minutes per side. Top each slice with a good amount of the ricotta mixture and spread evenly. Grate the chocolate over the top of the bread, fully coating each slice. Serve with a fork and knife.
COCOA RICOTTA
This recipe comes from a great collection of low glycemic index (GI) recipes on a website called Kristi's Good Health. http://www.click10.com/health/744289/detail.html Prep time includes cook time.
Provided by Jxenja
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place water and cocoa in a microwaveable bowl- microwave until cocoa melts.
- Add ricotta cheese, and sugar substitute, mix.
- Microwave until slightly warm.
Nutrition Facts : Calories 7.7, Fat 0.2, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 1.9, Fiber 0.6, Sugar 0.8, Protein 0.4
RICOTTA CAPPUCCINO
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 4 (1/2 cup) servings
Number Of Ingredients 7
Steps:
- Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
- Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
- To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.
CHOCOLATE-RICOTTA PIE
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 1 (11-inch) tart
Number Of Ingredients 12
Steps:
- Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
- Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
- In a double boiler, melt the chocolate over very softly simmering water.
- Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
SOUTH BEACH DIET'S MOCHA RICOTTA CREME PHASE I
This is being posted per a request. Recipe is printed in the SBD book page 182. Also listed is a Lime Zest version, an Almond and a Vanilla version. We have only tried the Mocha as this is our first week on SBD. Hope you enjoy and it satisfies your choco craving.
Provided by Lan3736
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
- Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.
CHOCOLATE RICOTTA MUFFINS
These muffins are deeply chocolate flavored, and have the rich wholesomeness of the ricotta and the milk. Your taste buds will have a hard time believing they are low fat to
Provided by Steve P.
Categories Quick Breads
Time 40m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
- Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
- Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
- Add the milk and vanilla, and whisk until thoroughly blended.
- Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Fold in the chips, but don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about 4/5 of the way.
- For larger muffins, fill them even with the top of the pan.
- If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
- Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.
CHOCOLATE RICOTTA MOUSSE
This chocolate mousse is a slimmed down version that feels just as indulgent as the original.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.
- Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among 6 glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder, if desired.
Nutrition Facts : Calories 166 g, Fat 7 g, Fiber 1 g, Protein 11 g
CHOCOLATE ALMOND RICOTTA DIP
Ricotta is whipped with cocoa powder and honey to make a creamy and sweet appetizer or dessert. Snack Factory® Original Pretzel Crisps® give it that perfect balance of sweet and salty.
Provided by Tammy Lynn
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 7m
Yield 24
Number Of Ingredients 7
Steps:
- Combine ricotta, cocoa powder, honey, and almond extract in a bowl. Mix with electric hand mixer or whisk until thoroughly blended, about 2 minutes. Transfer mixture to a serving bowl. Top with mini chocolate chips and almonds.
- Serve with Snack Factory® Original Pretzel Crisps®.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 9.9 g, Cholesterol 3.2 mg, Fat 1.6 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 113.2 mg, Sugar 1.7 g
CHOCOLATE RICOTTA CREAM
This is a low fat easy to do dessert. I suppose cottage cheese could be substituted for the ricotta but I have not tried it this way. Looks and tastes good.
Provided by Tebo3759
Categories Dessert
Time 8m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Process cheese in food processor for 1 minute.
- Add honey, cocoa, vanilla and cinnamon.
- Process until smooth and creamy.
- Spoon into 6 wine glasses and garnish with almonds.
SOUTH BEACH DIET BREAKFAST CREPES WITH RICOTTA COCOA FILLING
A sweet and filling breakfast for the low carb dieter. For those following the South Beach Diet, this is Phase I friendly. This recipe is adapted from an online SBD forum.
Provided by TheDancingCook
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.
- Spray a small skillet, crepe or omelette pan with non stick cooking spray.
- Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.
- Meanwhile, combine together the crepe filling ingredients.
- Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.
- *You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.
- *Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.
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