| 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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