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Correo Electrónico
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Ingredientes
- 1 env unflavored gelatin
- 1/2 c. nonfat ricotta cheese
- 1/2 c. skim lowfat milk cool
- 6 Tbsp. sugar
- 3 Tbsp. unsweetened cocoa
- 4 Tbsp. Kahlua
- 1 pch salt
Direcciones
- 1. In 1-qt saucepan, proportionately sprinkle gelatin over 1 c. cool water; let stand 2 min to soften gelatin slightly. Cook over medium heat till gelatin completely dissolves (don't boil), stirring.
- 2. In a blender combine gelatin mix, ricotta, and remaining ingredients.
- Blend till smooth, about 1 min. Pour into dessert glasses and freeze at least 2 hrs.
- Description: "When company's coming unexpectedly, or possibly you need a special dessert at the last minute, this delicate, rich-tasting confection rises to the occasion - and it's fat-free to boot."
- NOTES : Kristin: I used fat-free half and half and omitted the salt. This is a winner, especially if you're a chocolate fan. It's a bit icy but we didn't mind. You might be able to make it creamier by playing with the fat content in the ricotta. I bet you could make it with liquid removed and rinsed cottage cheese too. MC comes up with a substantially different NA than the magazine did.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 6 servings | |
| Calories 101 | |
| Calories from Fat 22 | 22% |
| Total Fat 2.41g | 3% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 60mg | 3% |
| Potassium 56mg | 2% |
| Total Carbs 16.79g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.48g | 10% |
| Protein 3.58g | 6% |
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