I got this recipe from the FoodNetwork program "Everyday Italian". I modified it by substituting Splenda for the sugar, fat free ricotta for the full fat ricotta and fat free biscotti. I've made this and it's very good. It gets thick and makes a kind of pudding...yummy! Colette
Ricotta Cappuccino POINTSŪ value | 2 Servings | 4
Desserts |
Ingredients 1/2 vanilla bean or 1 tsp pure vanilla extract 1/2 Tbsp instant espresso powder 1 small fat-free biscotti 1/8 tsp ground cinnamon 1/3 tsp unsweetened cocoa 15 oz fat-free ricotta cheese 1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
Instructions Place the Splenda in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the Splenda. 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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
