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Ricotta Coffee Cream

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Ingredients
  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
Directions

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

Cuisine: 
Italian
Method: 
Chilling

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