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Ricotta Cream

by Annalisa Brown (follow)
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How can something so delicious be so healthy, quick and easy to make. Low-fat ricotta combined with vanilla and coconut essence makes a great dessert topping or sauce alternative for desserts. Or simply cut up some fresh fruit and dunk into the Ricotta Cream, fondue style.

It doesn't leave a fatty residue in your mouth like cream, but instead adds a fresh textural layer of flavour which compliments all fruit, berries, nuts, cakes and biscuits, without being overly sweet or dominating.

Ricotta Cream is a deliciously healthy, low-fat topping alternative to cream, ice-cream and custard.

Preparation Time: 5 minutes
Makes: 250g

250g Low-Fat Ricotta
2 Teaspoons Coconut Essence
2 Teaspoons Vanilla Essence

Combine all ingredients.

Using a hand blender, pulse the ricotta until whipped and smooth.

Transfer into a serving bowl.

The Ricotta Cream can be used immediately or can be refrigerated for 2-3 days.

Use the Ricotta Cream as a substitute to cream, custard, ice-cream and yoghurt.

I've used Ricotta Cream in many recipes including Ricotta Hotcakes with Honey & Ricotta Cream and Roasted Stuffed Pears with Ricotta Cream.

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