This is an easy and delicious creamy dessert that can be whipped up in minutes. Great for the sugar- and carb-conscious, but just as delicious for anyone who loves chocolate and peanut butter. Yum.
CHOCOLATE-PEANUT BUTTER RICOTTA CREME
[ Gluten-Free / Soy Free ]
1/2 cup low-fat part-skim ricotta
3 tsp unsweetened dutch cocoa
1-2 packets splenda, or 1-2 tsp agave nectar, to taste
2 Tbsp smooth, salted peanut butter
Pinch of salt
Blend ingredients on medium speed in a blender until smooth, or use a fork to blend thoroughly until no lumps remain. Serve cold. Can be stored for 24 hours in the refrigerator.
3 comments:
Ooh, yum! Ricotta must give it a nice fluffy texture.
-sea
Double yum here! Now you've made me hungry and looking at all the yummies to put in the gift baskets below, all I can say is double yum!
This is very good! I added a tablespoon of nonfat milk to improve the texture because mine came out very thick. Thanks!
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