Sunday, August 31, 2008

Ricotta Cream

Sweetened and whipped low-fat ricotta cheese is a good substitute for cream as a topping for desserts such as fresh or poached fruits, sweet pancakes or a slice of cheesecake. Recipe serves 4-5.


8 ounce (250 g) tub smooth low-fat ricotta cheese
1 tablespoon sugar (or sugar substitute)
1 teaspoon vanilla essence


1. Combine all the ingredients in a mixing bowl.
2. Whisk with an electric beater until the mixture is light and fluffy.
3. Refrigerate until required, and serve cold.

Tip: Ricotta cheese is noted for its sweet 'eggy' flavor. It is excellent as a sweet filling, and as a savory filling for pasta such as cannelloni.

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