Ricotta Icing

Although there is no butter in this delicious lowfat icing, it has a buttery quality that makes it wonderful for spreading on cakes or cookies. It takes less than 20 minutes to make and can be stored in a tightly covered container in the refrigerator for up to 1 week. Do not attempt to freeze the icing, however, as it separates when frozen.

Courses: Dessert

Recipe Ingredients

3/4 cup	109g / 3.8oz	Lowfat ricotta cheese
1/4 cup	59ml	Lowfat plain yogurt
1/4 teaspoon	1.3ml	Vanilla extract
1/4 teaspoon	1.3ml	Almond extract
1/8 teaspoon	0.6ml	Freshly-grated nutmeg

Recipe Instructions

In a food processor fitted with the metal blade, combine the ricotta cheese, yogurt, vanilla and almond extracts, and nutmeg and process until well combined, about 30 seconds. Cover and chill for 15 minutes before using.

This recipe yields 1 cup.

Source:
Cookbook Digest, May/Jun, 1996

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.