|Coarsely chopped blanched almonds||1⁄3 Cup (5.33 tbs)|
|Ricotta cheese||1 Pound (At Room Temperature)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Teaspoon|
|Frozen orange juice concentrate||3 Tablespoon (Undiluted)|
|Almond extract||1⁄2 Teaspoon|
|Semi sweet chocolate chips||3 Ounce (1/2 Cup)|
Toast almonds in a small baking pan at 325° F. for 5 minutes or until lightly browned. Set aside.
In a mixing bowl, beat ricotta cheese, sugar, orange peel, orange concentrate and almond extract until smooth. Stir in chocolate chips and toasted almonds.
Chill well. Serve in sherbet glasses or small bowls.