Yep, that's pretty much it, but the book says one package of sugar substitute, not two, and doesn't mention Splenda specifically. The Lemon Zest Ricotta Creme specifies 1/2 tsp. of grated lemon zest instead of an extract, the almond says to use almond extract and one teaspoon of slivered toasted almonds.
The mocha creme recipe is 1/2 cup part-skim ricotta cheese, 1.2 tsp. unsweetened cocoa powder, 1/2 tsp. vanilla extract, 1 package sugar substitute, dash expresso powder, 5 min chocolate chips. Mix ricotta, cocoa, vanilla and sugar substitute in dessert bowl; serve chilled with dustin of expresso powder and sprinkled with the mini chocolate chips.
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