March 5, 2015


Serves 10 (Serving Size 1/4 cup)


170gms dark chocolate, chopped
425gms container part-skim ricotta cheese
1/4 cup fat-free half-and-half
1/2 tsp vanilla
Raspberries or small strawberries (optional)
Mint leaves (optional)


1.Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 min; stir.
2.Microwave on 70% power for 1 to 2 mins more, or until chocolate is melted, stirring every 15 seconds.
3.In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined.
4.Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. 5.Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.


 La Femme:

I did not really like the texture of this dessert, however lovers of ricotta cheese wll probably find it more palatable, particularly if looking for a low-fat chocolate boost. Only 153 calories per serving!

Le Vin:

Acrux, (Carmenere/Cabernet Sauvignon/Cabernet Franc/Petit Verdot), Vina Sutil, Colchagua Valley, Chile, 2011

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