Guest guest Posted June 11, 2012 Report Share Posted June 11, 2012 I just tried this recipe found on Martha 's website. I used fat free ricotta and half stevia/ half sugar. I would decrease the sweetener next time. I mixed the ricotta and cocoa in the vitamix and it came out very smooth. Ingredients • 2 cups part-skim ricotta • 3 tablespoons unsweetened cocoa powder, plus more for dusting (optional) • 2 large egg whites, room temperature • 1/2 cup sugar • Coarse salt Directions 1. In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl. 2. Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among six glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder if desired. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2012 Report Share Posted June 11, 2012 Hmmmm, I just made ricotta yesterday. I was going to make salmon with ricotta/chopped spinach rolled into pasta sheets and topped with a sort of spaghetti béchamel sauce. Salmon cannoli. I might have to make more ricotta to try this dessert. It sounds very tasty. Thanks for sharing. I need more ricotta desserts. Terry Sent from my iPadHD On Jun 11, 2012, at 11:41 AM, " reedamanda914 " <areed77@...> wrote: > I just tried this recipe found on Martha 's website. I used fat free ricotta and half stevia/ half sugar. I would decrease the sweetener next time. I mixed the ricotta and cocoa in the vitamix and it came out very smooth. > > Ingredients > > • 2 cups part-skim ricotta > • 3 tablespoons unsweetened cocoa powder, plus more for dusting (optional) > • 2 large egg whites, room temperature > • 1/2 cup sugar > • Coarse salt > > > Directions > > 1. In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl. > 2. Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among six glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder if desired. > > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2012 Report Share Posted June 11, 2012 Terry ~I want to come to your house for dinner someday! Do you spend all day in the kitchen? I know it would take ME all day to make this yummy sounding meal. RenaIf God brings you to it, He will bring you through it.Happy moments, praise God. Difficult moments, seek God. Quiet moments, worship God. Painful moments, trust God. Every moment, thank God. On Mon, Jun 11, 2012 at 11:16 AM, Terry Pogue <tpogue@...> wrote: Hmmmm, I just made ricotta yesterday. I was going to make salmon with ricotta/chopped spinach rolled into pasta sheets and topped with a sort of spaghetti béchamel sauce. Salmon cannoli. I might have to make more ricotta to try this dessert. It sounds very tasty. Thanks for sharing. I need more ricotta desserts. Terry Sent from my iPadHD Quote Link to comment Share on other sites More sharing options...
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