I made some of the ricotta cheese dessert stuff last night using the cheese, splenda, vanilla and lemon zest. I really didn't care for the consistancy at all..too thick and gritty. It felt like eating school paste (ah, come on, you ate school paste too, didn't you?)
So, what I ended up doing was to divide that portion into 2 little ramekins and added (lite) cool whip to it and fluffed it all together and I liked it a lot better. I would assume that would be SB friendly, right?
femmecreole, I've added the FF Cool Whip to my ricotta dessert, and it's really good! Don't worry, it's SB safe, but don't go over your limit of 2Tbsp. I've found that some brands ricotta do have a different consistency than others. I prefer Polly-O or Maggio brand, it's a lot smoother and creamier. Frigo is the worst, very gritty, ewww!
I hate the grit part too. When I make it, I add egg white or yogurt and it smoothes out a bit. Remember, ricotta is not a requirement for this plan, just a dessert option if you need dessert.
I use a stick-blender for mine, but I sometimes just mix it by hand when I'm feeling lazy. You do get more volume and a lighter mixture by using a blender, though.
I eat this almost every night, but I don't mind the texture at all. To make it simple I usually mix the ricotta with the new french vanilla splenda. maybe I'll try the cool whip idea if I ever get tired of this.
so i made it last night and i used the ricotta, splenda , and cocoa powder and it was so good. my kids were eating it. i couldn't believe how good it tasted, just like a cannoli without the shell. yum yum
The Ricotta Dessert Stuff...
