Ricotta Dip For Summer Fruits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Sicilian | Desserts, Dips, Fruits, Low-fat | 12 | Servings |
INGREDIENTS
| 15 | oz | Fat-free ricotta cheese |
| 2 | T | Sugar |
| 1 1/2 | t | Vanilla extract |
| 1 1/2 | t | Grated orange peel |
| 3/4 | t | Ground cinnamon |
INSTRUCTIONS
A lightened recipe for the traditional filling for cannoli, the classic Sicilian sweet pastry. This dip is delicious on fresh fruit such as melon spears, peach wedges, strawberries and grapes. Combine all ingredients in processor and puree until very smooth. Transfer to bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.) Per 2-tablespoon serving: calories, 40; fat, 0; sodium, 38 mg; cholesterol, 0 Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 11mg
Sodium: 44.4mg
Potassium: 47.1mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 2.3g
Protein: 4g