Ricotta And Espresso Cream Recipe - Cooking Index
Ricotta And Espresso Cream Recipe - Cooking Index
| 1/4 cup | 59ml | Espresso |
| 1 teaspoon | 5ml | Liquid sweetener |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 2 cups | 292g / 10oz | Ricotta cheese |
| 1/2 cup | 118ml | Whipping cream |
| Cocoa - (optional) |
Combine the espresso, sweetener and vanilla. Beat the ricotta with a whisk to loosen it up.
Whip the cream until stiff and fold into the ricotta. Swirl in the espresso and fold it in lightly to leave it streaky.
Pile into 6 dessert dishes or wine glasses and dust with cocoa if you like.
This recipe yields 6 servings.
Total Carbohydrates: 20.52 grams
Carbohydrates per Serving: 3.42 grams
Description:
"No muss, no fuss! Just fast, easy and good."
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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