I love ricotta.
Growing up in an Italian-American town, ricotta was part of my culture. In pasta dishes and desserts alike.
Especially cannoli. Oh, how I love a good cannoli (actually, the singular should be cannolo, but I digress).
I remember some years ago, when I lived in a city where good italian foods could not be found, my sister-in-law purchased one dozen fresh cannoli from a good bakery in our hometown. She brought them home, carefully wrapped them individually and froze them for their flight to visit me. They arrived safely, still frozen.
What a delight! A taste of home, right in your freezer. I was a real hog with them, too. I wouldn't share--no way! They were protected, tucked away, only to emerge one at a time for a special snack all for me.
Now that I need to live a sugar-free lifestyle, store-bought cannoli are out of the question. And I still haven't learned how to make them myself. When I try, I just can't manage that smooth, creamy consistency.
Meanwhile, I make ricotta cream. Different, but equally delicious.
This dessert was made sugar-free, but it can be made sugar-full with great results.
White Chocolate Ricotta Cream Berry Parfaits
adapted from this recipe
1-1/2 cups ricotta cheese (I used low fat)
2 tablespoons sugar or sugar replacer of choice
3 tablespoons torani sugar-free white chocolate sauce
2 cups mixed frozen berries (I used blueberries, raspberries and blackberries), no sugar added, thawed
In a bowl, combine ricotta, sugar and white chocolate sauce. Mix thoroughly and refrigerate for 1 hour or overnight.
Layer ricotta cream with berries in pretty glasses. Serve drizzled with extra sauce, if desired.
Friday, April 11, 2008
I love ricotta.
Posted by Amanda at 9:08 AM