| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Dessert | 6 | Servings |
INGREDIENTS
| 1 | 15-oz part-skim or non-fat | |
| ricotta cheese | ||
| 6 | T | Sugar -or- |
| 4 | Sugar substitute | |
| 1/4 | c | Unsweetened cocoa powder |
| preferably dutch process | ||
| 2 | T | Coffee liqueur -or- |
| 1 | T | Each coffee liqueur and |
| brandy | ||
| 1 | T | Instant espresso coffee |
| crystals | ||
| 2 | t | Pure vanilla extract |
| 2 | up to | |
| 3 | T | 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.
A Message from our Provider:
“Jesus: He’s holding your atoms together”