Instant low-fat pots de creme

Yield: 6 Servings

Measure Ingredient
1 carton (15-oz) part-skim or non-fat ricotta cheese
6 tablespoons Sugar -or-
4 packs Sugar substitute
¼ cup Unsweetened cocoa powder; preferably dutch process
2 tablespoons Coffee liqueur -or-
1 tablespoon Each coffee liqueur and brandy
1 tablespoon Instant espresso coffee crystals
2 teaspoons Pure vanilla extract (up to)
3 tablespoons Evaporated skim milk

From: japlady@... (Rebecca Radnor) Date: 6 Dec 1994 10:42:57 -0500 1. Put ricotta, sugar, cocoa, liqueur, coffee crystals and vanilla into a food processor or blender; process 5 seconds. Scrape down mixture from the sides of the bowl and process 5 seconds more.

2. With motor running, add milk through the feed tube or lid, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding.

Continue processing until absolutely smooth, 8 to 10 seconds more.

3. Divide among six 4- to 5-ounce ramekins or serving dishes. Serve at once or refrigerate covered until ready to serve.

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