So I did some playing around this weekend and came up with 2 excellent variations on the ricotta cream. I barrowed the idea from the thread "A Better Ricotta Cream" and came up with these.....
1/2 16oz. container Part Skim Ricotta
2T cocoa powder
1/8t mint extract
1/3 c. Splenda
1/2 c. FF 1/2 & 1/2
1/2 container FF coolwhip (thawed)
Mix ricotta, cocoa powder, mint extract, Splenda, and 1/2 & 1/2 together until creamy. Gently fold in the coolwhip. Pour into 4 serving bowls and refridgerate. Tastes just like a mousse.
1/2 16oz. container Part Skim Ricotta
2T cocoa powder
1/8t orange extract
Orange zest
1/3 c. Splenda
1/2 c. FF 1/2 & 1/2
1/2 container FF coolwhip (thawed)
Same concept.....taste just like those chocolate oranges.....So Yummy!!!!
