LOW CARB CHOCOLATE CREME
2 oz. cream cheese, softened
1 packet artificial sweetener
2 tsp. unsweetened cocoa powder
1 (15 oz.) container Sorrento Part Skim Ricotta Cheese
1/2 cup fresh raspberries, or frozen and drained
FOR THE TOPPING:
1 cup heavy (whipping) cream whipped
1 Tbsp. sugar
With mixer, blend together cream cheese, sweetener and cocoa powder for 1 minute on medium speed. Scrape bowl and add ricotta cheese. Mix 1 minute more to blend completely. Chill for an hour.
TO SERVE:
In separate bowl, whip cream and sugar until it has a soft peak.
Spoon chocolate creme into serving dish, layering raspberries with chocolate creme. Top with dollop of whipped cream and raspberries and serve.
Makes 3-4 servings
Source: Recipe booklet: Sorrento Ricotta Dessert Recipes |