Ricotta Coffee Cream
|Nonfat ricotta cheese||15 Ounce (1 Container)|
|Cold espresso coffee/Cold very strong coffee||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1 Teaspoon|
In a food processor fitted with the steel blade, combine the ricotta, coffee or espresso, sugar and nutmeg; process for 2 minutes, stopping once to scrape down the sides of the bowl with a rubber spatula.
Turn into 4 serving dishes or glasses and freeze for 20 minutes.
If planning to store for more than 30 minutes before serving, cover and place in the refrigerator.