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Ricotta Condita

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  Ricotta cheese 2⁄3 Cup (10.67 tbs)
  Skim milk 1⁄3 Cup (5.33 tbs)
  Artificial sweetener To Taste (Equal To 6 Teaspoons Sugar)
  Rum extract 1 Teaspoon
  Instant coffee powder 1 Tablespoon

Beat ricotta cheese and skim milk in a bowl until creamy.
Stir in sweetener and rum extract.
Mix well.
Spoon into 2 champagne or dessert glasses.
Refrigerate until well chilled.
Sprinkle lightly with instant coffee.
Serve as dessert with fresh fruit or use as a sweet main dish for lunch, on mixed salad greens.

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Ricotta Condita Recipe