Instant low-fat pots de creme
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.
REC.FOOD.RECIPES ARCHIVES
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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