| 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”