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Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1Â 1/4 c. water
- 1 Tbsp. gelatin
- 1 Tbsp. cocoa plus 1 tsp
- 1 Tbsp. instant coffee
- Â Â preferably freeze-dry
- 2 Tbsp. sugar
- 1 tsp amaretto
- 1 c. part skim-lowfat milk ricotta chees (1/2 lb.)
- 1 x 8" pie shell prebaked
Direcciones
- Pour 1/4 c. water into a bowl or possibly c. and sprinkle on the gelatin; put the remaining c. of water in a small pot and bring to a boil.
- Meanwhile, measure 1 Tbsp. of the cocoa, the instant coffee, sugar, and amaretto into a mixing bowl, pour on the boiling water, and stir briefly. Immediately scoop in the softened gelatin and stir till it has completely dissolved. Put aside to cold.
- Pour the mocha mix into the blender and with the motor running, add in the ricotta cheese, a heaping Tbsp. at a time. After all the ingredients have been thoroughly blended, give a final burst at high speed.
- Pour the mocha mix into the baked pie shell and chill till the filling sets. Remove the pie from the refrigerator about 30 min before serving. Just before serving, put the remaining tsp. of cocoa in a small sieve and shake it over the surface of the pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 8 servings | |
| Calories 15 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.53g | 2% |
| Protein 0.04g | 0% |
