Double Chocolate Ricotta Creme

pstrongServes 4/strong/p
h3Notes from the Chef/h3
pIt takes less time to make this dessert than to clean the machine you make it in. This dessert should be made in a food processor, or it will be grainy. (It will still taste good, but the texture will be off.)/p
h3Ingredients/h3
ul
li¾ cup granulated sugar substitute/li
li1 vanilla bean or 1 tsp pure vanilla extract/li
li2 tbsp unsweetened cocoa powder/li
li1 30-oz container of ricotta cheese/li
li1 tbsp coffee-flavored liquor, Bourbon, or Brandy (you can substitute with strong dark coffee or grated orange zest)/li
li2 squares bittersweet chocolate/li
liToasted, sliced almonds (optional)/li
liLightly sweetened raspberries or strawberries (optional)/li
/ul
h3Preparation/h3
ol
liPlace granulated sugar substitute in a food processor. Cut vanilla bean open and scrape seeds into granulated sugar substitute. Process to make vanilla sugar. (If using vanilla extract, skip this step.)/li
liAdd cocoa powder and process about 30 seconds. Add ricotta cheese and process about 2 minutes. Scrape down the sides and process for 1-2 minutes. Add the liquor (or coffee or zest) and process until blended./li
liAs an extra treat to the palate and the tongue, finely chop (almost pulverize) the chocolate squares and fold into the crème. Spoon the mixture into wine glasses (or ramekins for the kids), cover and refrigerate at least 2 hours./li
liOptional: Top with almonds and/or lightly sweetened raspberries or strawberries before serving./li
/ol
h3Nutritional Information per Serving/h3
ul
li12 g Net carbohydrates/li
/ul
pciteSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a/cite/p
p class="small-note"Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist./p

Dessert

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