Categories
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Chocolate Cheese Pots |
Tips: This chocolate mixture would make an
excellent filling for a cheesecake. Make
the base out of crushed Amaretti di
Saronno cookies and egg white, and set
the filling with 2 tsp powdered gelatin
dissolved in 2 tbsp boiling water. Make
sure you use cookies made from apricot
kernels, which are virtually fat free.
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Yield:4
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INGREDIENTS: |
| 1 1/4 cups |
low-fat ricotta cheese |
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| 2/3 cup |
low-fat unsweetened yogurt |
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| 1 oz |
confectioner's sugar |
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| 4 tsp |
low-fat drinking chocolate powder |
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| 4 tsp |
cocoa powder |
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| 1 tsp |
vanilla extract |
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| OPTIONAL |
2 tbsp dark rum |
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| 2 |
medium egg whites |
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| 4 |
chocolate cake decorations |
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pieces of kiwi fruit, orange, and banana, to serve |
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whole strawberries and raspberries, to serve |
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DIRECTIONS:
- Combine the ricotta cheese and low-fat yogurt in the mixing bowl. Sift in the confectioner's sugar, chocolate powder, and cocoa powder and mix until well combined. Add the vanilla extract and rum, if using.
- In another bowl, whisk the egg whites until stiff. Using a metal spoon, fold the egg whites into the ricotta cheese, unsweetened yogurt, and chocolate mixture.
- Spoon the ricotta cheese, unsweetened yogurt, and chocolate mixture into 4 small china dessert pots and chill in the refrigerator for about 30 minutes. Decorate each chocolate cheese pot with a chocolate cake decoration.
- Serve each chocolate cheese pot with an assortment of fresh fruit, such as pieces of kiwi fruit, orange, and banana, and a few whole strawberries and raspberries.
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