| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
ct |
(15-oz) part-skim or non-fat ricotta cheese |
| 6 |
tb |
Sugar -or- |
| 4 |
pk |
Sugar substitute |
| 1/4 |
c |
Unsweetened cocoa powder; preferably dutch process |
| 2 |
tb |
Coffee liqueur -or- |
| 1 |
tb |
Each coffee liqueur and brandy |
| 1 |
tb |
Instant espresso coffee crystals |
| 2 |
ts |
Pure vanilla extract (up to) |
| 3 |
tb |
Evaporated skim milk |
INSTRUCTIONS
From: japlady@nwu.edu (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
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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