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Ricotta Coffee Cream

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  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.

Recipe Summary


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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 663 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 422.5 mg17.6%

Total Carbohydrates 92 g30.6%

Dietary Fiber 1 g4.2%

Sugars 79.4 g

Protein 73 g145.1%

Vitamin A 42.3% Vitamin C 0.25%

Calcium 422.7% Iron 0.87%

*Based on a 2000 Calorie diet


Ricotta Coffee Cream Recipe