Sunday, February 10, 2013

Lemon Ricotta Cream

I've promised to bring you healthy yet delicious snacks and desserts, and this is the first of those recipes. Shannon, my nutritionist, shared a recipe with me for ricotta cream desserts, with three variations. Tonight I made lemon ricotta cream, a simple and sweet swirl of ricotta cheese (I used part-skim), freshly grated lemon rind, lemon and vanilla extracts, and a little bit of sweetener. The texture is a little bit rustic, so don't expect the creaminess of a pudding. For those of us working hard to eat well, this is a delicious and satisfying snack or dessert. It could be easily packed for lunches-to-go, as well, mixed right in the container.

Let me know what you think (and I'm trying out a fancy new photo trick!).




LEMON RICOTTA CREAM
(1 serving)

1/2 cup ricotta cheese
1/4 tsp. freshly grated lemon rind
1/4 tsp. lemon extract
1/4 tsp. vanilla extract
1 packet sweetener (I used Domino's sugar/half stevia blend, 5 calories per packet)

In small mixing bowl, thoroughly blend all ingredients.  If you want to make it fancy, pipe through a pastry bag.

Grate a little extra lemon rind over the ricotta cream for a pretty finishing touch.  Serve chilled.

Nutritional information:  100 calories, 4 g carbohydrates, 3 g sugars, 7 grams fat, 7 g protein

Variations:

Vanilla Ricotta Cream:  use 1/4 teaspoon vanilla extract

Almond Ricotta Cream:  use 1/4 teaspoon almond extract.  Sprinkle with 1 teaspoon of slivered almonds.

16 comments:

  1. This looks amazing! Putting it on my must-try list. Thanks for sharing!

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  2. yummy I have to try !! like your lighter recipes so far!!Sharron Eddy Cataldo

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    1. I'll be doing some real-life research on more recipes, and I'll be sure to share the best of them with you! Thanks, Sharron!

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  3. I fell in love with this stuff when I went vegetarian a few years back! Who knew,right?! A book you might want to get is "Prevent and Reverse Heart Disease" by Caldwell B. Esselstyn, Jr., MD. He and his wife became vegetarians way back (am talking 40 yrs. ago maybe) and this book is 1/3 good sense and 2/3 great recipes. All doable.

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    1. Wow - that sounds like a great resource Betty. I'll definitely check it out. Thanks so much, and I really appreciate your comment with such good advice! Happy to hear from you!

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  4. Not fond of riocotta cheese, but whipped with lemon would make it worth trying it..the almond even better! I guess desert can be low cal and good! CKJ

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    1. Well, CKJ, here's to broadening your dessert horizons! Let me know what you think!

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  5. I absolutely love this. A few years back, when I was doing the South Beach Diet, this was one of the 'desserts'. The vanilla & almond versions are almost like eating cannoli (without the pastry)

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    1. Teresa, you're right! It really is like the center of a cannoli! I was wondering why it seemed familiar to me! I'll have lots more for you, so keep reading!

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  6. OK Jeanne you made a believer out of me. The almond even without the almond slivers is sooooooooooooooo GOOD ! CKJ
    made it for lunch treat today!!

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  7. This is going on my 'must try' list. Hope you don't mind, but I'm "pinning" this to my Weight Watcher's board.

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  8. Jeannie-- This looks incredible! I'll have to try it. I'm glad I keep up with this blog from time to time, because every time I log on I find something tasty to attempt myself! Hope all is well with you in Saratoga--if I am in town any time soon, I will stop by admissions and say hello. :)

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    1. Hi Anne!!! So nice to find your comment here! It seems like forever since I've seen you. Definitely send me an email the next time you're in Saratoga. I'd love to see you!

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