Cherries In The Snow
1/2 cup f/f ricotta
1/2 cup f/f plain yogurt
2 pkts splenda
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp coconut extract
1 cup frozen sweet cherries
Combine all and let set a few minutes. The yogurt/ricotta will freeze up as the cherries thaw – awesome!
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Mocha Espresso Parfaits
1-16 oz. container ff cottage cheese
1/4 cup splenda (or favorite sweetener)
1 tabsp. unsweetened cocoa
2 tsp. instant coffee
2 cups sliced strawberries
1/2 cup ff cool whip*
1/4 cup sliced almonds*, toasted, optional
Place cottage cheese, splenda, cocoa and instant coffee in food processor container, cover, process until well blended, stopping occasionally to scrape down sides. Spoon half of the cottage cheese mixture evenly into 4 parfait glasses: top with half of the strawberries. repeat layers. top with whipped topping and almonds. Serve immediately or cover and refrigerate until ready to serve. Substitute fresh raspberries for sliced strawberries.
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Cinnamon-Scented Baked Pears
4 Servings
4 medium pear(s), very ripe and juicy, such as Comice or Packham
3/4 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 1/2 tsp McNeil Specialty Products SPLENDA
Preheat oven to 400°F.
Cut pears lengthwise in quarters and core; do not peel. Slice pears 1/4-inch thick widthwise. Arrange half of pears in a 9-inch glass pie dish in concentric circles. Sprinkle with 1/4 teaspoon of cinnamon. Top with remaining pear slices and sprinkle with 1/4 teaspoon of cinnamon. Bake until pears are tender and give off juices, about 25 minutes; remove from oven. (Note: To enhance the flavor of this dessert, pour the cooked juices into a small pot and reduce by half. Spoon over the pears before serving.)
Place ricotta in bowl of an electric mixer. Add Splenda and remaining 1/4 teaspoon of cinnamon. Beat until cheese is light and fluffy, about 1 minute. Yields about 1 cup of pears topped with 1/4 cup of seasoned ricotta per serving.
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Vanilla Ricotta Crème
Serves 1
1/2 cup fat-free ricotta cheese
1/4 teaspoon vanilla extract
1 package sugar substitute
Mix together the ricotta, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled.
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Lemon Zest Ricotta Crème
Serves 1
1/2 cup fat-free ricotta cheese
1/4 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 package sugar substitute
Mix together the ricotta, lemon zest, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled.
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Almond Ricotta Crème
Serves 1
1/2 cup fat-free ricotta cheese
1/4 teaspoon almond extract
1 package sugar substitute
1 teaspoon slivered toasted almonds (leave these off for Core)
Mix together the ricotta, almond extract, and sugar substitute in a dessert bowl. Serve chilled and sprinkled with toasted almonds
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Mocha Ricotta Crème
Serves 1
1/2 cup fat-free ricotta cheese
1/2 teaspoon unsweetened cocoa powder (not Core but 0 points)
1/4 teaspoon vanilla extract
1 package sugar substitute
Dash espresso powder (or instant decaf coffee)
5 mini chocolate chips (leave these off for Core)
Mix together the ricotta, cocoa powder, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled with a dusting of espresso powder and sprinkled with the mini chocolate chips.
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Lime Zest Ricotta Crème
Serves 1
1/2 cup part-skim ricotta cheese
1/4 teaspoon grated lime zest
1/4 teaspoon vanilla extract
1 package sugar substitute
Mix together the ricotta, lime zest, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled.
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Pumpkin Spice Ricotta Crème
There's not actually any pumpkin in this recipe as written, but I may try and add some and see how it turns out. Serves 2
1 cups fat-free ricotta cheese
1/2 teaspoons cinnamon
1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoons ground dried ginger
2 packages sugar substitute
Mix together all the ingredients and chill. Scoop into dessert bowls or hollowed-out mini-pumpkins and serve.
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Cinnamon Breakfast Ricotta Crème
1 serving
1/2 cup fat-free ricotta (or 1% or fat-free cottage cheese)
1/8 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Artificial sweetener to taste (1-2 packages)
Mix all of the ingredients together in a small microwave-safe bowl. Cover with waxed paper. Put in microwave and cook until warm. Enjoy immediately.
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Baked Banana Splits
4 Servings
Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange -- let your imagination run wild.
1 serving cooking spray (5 one-second sprays per serving)
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
6 tsp SPLENDA, or 2 tablespoons
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries
Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
Combine pineapple, 1 tablespoon of Splenda and cinnamon in small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer a more 'mild' flavor.)
Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
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Baked Strawberries with Sweet Ricotta Cream
2 cups strawberries, very sweet, sliced
1/4 cup sugar substitute, divided
2 sprays cooking spray
4 large egg white(s)
1 tsp fresh lemon juice
1/2 cup fat-free ricotta cheese
1/4 cup blueberries
Preheat oven to 375°F.
Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.
Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.
Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently spoon strawberry puree into egg whites and fold in. Spoon strawberry mixture into prepared soufflé dishes. Place soufflé dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.
Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.
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Banana Ricotta Cream with Fresh Fruits
6 Servings
3 very ripe bananas (about 1 lb)
15 ounces part-skim ricotta cheese
1 Tbsp honey (not core)
1 Tbsp lemon juice
1 pint (about 12) ripe strawberries, washed, hulled and quartered lengthwise
1 pound honeydew melon, halved, seeded and cut into 12 thin wedges
Cut the bananas into chunks and place them in the bowl of a food processor with the ricotta cheese. Process about 10 seconds. Add the honey and lemon juice; process again, just until blended. Transfer mixture to a bowl.
At serving time, spoon 1/2 cup of the ricotta mixture onto each plate and top each serving with the equivalent of 2 strawberries. Surround each dessert with 2 wedges of the melon.
152 Calories 3g Fat 3g Fiber
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Caramel Apple Salad
In a blender mix:
1 package of sf/ff butterscotch pudding mix
1 small can of crushed pineapple in its own juice, drained
Blend until creamy
Add to blender about 1/2 cup of Fat Free Ricotta cheese.
Blend until mixed completely.
Cut 4 apples into bite size chunks into mixing bowl.
Spoon mixture over apples and then toss like a salad.
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Ricotta Pudding
4 Servings
1 cup fat-free skim milk
1 cup fat-free ricotta cheese
4 serving fat-free sugar-free instant vanilla pudding & pie filling mix
1 tsp ground cinnamon
Beat skim milk and ricotta until frothy, add pudding mix and beat until smooth.
Place in 4 serving dishes and top with cinnamon.
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Vanilla Ricotta Cheesecake
South Beach Diet Recipe
2 cups ricotta cheese
3 packets Splenda
1 tsp vanilla extract
1/2 vanilla bean - scrape out
2 eggs
Mix well, pour into 4 ramekins, bake in 350 oven for 20 minutes.
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Cinnamon Ricotta Creme
South Beach Diet Recipe
1 cup ricotta cheese
1 tsp vanilla extract
1 tsp cinnamon
2 pkts Splenda
Blend in the blender until smooth. Chill.
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Banana Glazed Pie
1 pkg. sf ff vanilla flavor pudding
1 3/4 c. skim milk
1 pkg. sf strawberry flavor gelatin dessert
1 c. boiling water
1 med. banana, thinly sliced
Place pie filling mix in saucepan. Gradually add milk, stirring to blend. Stir over medium heat until mixture comes to a boil. Remove from heat. Cool 5 minutes, stirring once or twice. Pour into dish. Cover surface with plastic wrap. Chill.
Meanwhile, dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Remove plastic wrap from pie. Arrange banana slices on top . Spoon slightly thickened gelatin over bananas in dish. Chill until firm. Makes 8 (1 1/8 inch) serving.
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