Ingredients

How to make it

  • Dump the ricotta into a fairly deep mixing bowl. Add cocoa powder, vanilla, almond extract, Splenda, and espresso powder. Using an immersion blender, blend until creamy smooth and ingredients completely combined.
  • Serve in small dessert dishes or cups and top with 1 tsp of slivered almonds on each.
  • Makes 8 1/2 cup servings
  • Store unused in airtight container in frig for up to 4 days.
  • NOTE 1: I make a whole tub at a time, one because I'm to lazy to do a single serving every night, and two because my husband and I both eat it and go through it pretty quickly.
  • NOTE 2: To make a single serving follow the measurements in (Parentheses) at the end of each ingredient.
  • NOTE 3: Someone told me you can freeze this and it eats just like ice cream. I've never tried it. If you do, let me know how it is.
  • 192 calories
  • 15 g protein
  • 8 carbohydrates
  • 11 g fat
  • 6 g saturated fat
  • 155 mg sodium
  • 38 mg cholesterol
  • 0 g fiber

Reviews & Comments 3

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    " It was excellent "
    hollymayb ate it and said...
    Great post! Thanx!
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    " It was excellent "
    jo_jo_ba ate it and said...
    This looks great... I'm not on SB but my stepdad has to watch his carbs and he loves ricotta!
    Was this review helpful? Yes Flag
    " It was excellent "
    cheryilyn ate it and said...
    i loved these deserts when i was on SB.
    Was this review helpful? Yes Flag

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