Vanilla Raspberry Creme

Serves 4

Notes from the Chef

Even I know there is more to life than chocolate. This very simple crème is a great light dessert by itself or as a filling for Ricotta Crème Gateau or Meringue Napoleons.

This must be made in a food processor, or it will be grainy. It will still taste good otherwise, but the texture will be off.

It takes less time to make the dessert than to clean the machine you make it in.

Ingredients

  • 3/4 cup granulated sugar substitute
  • 1 vanilla bean (or 1 tsp pure vanilla extract)
  • 1 (30-ounce) container ricotta cheese
  • 2 Tbsp raspberry liquor (or 1/2 tsp raspberry flavoring)
  • 3 ounces fresh raspberries
  • Sliced almonds, toasted (optional)
  • Extra raspberries, lightly sweetened with sugar substitute or soaked in 1 Tbsp Trop 50 orange juice (optional)

Preparation

  1. Place the granulated sugar substitute in the bowl of a food processor. If using a vanilla bean, cut open and scrape its seeds into the bowl with the granulated sugar substitute, then run the processor to make vanilla sugar.
  2. If using vanilla extract, add it to the granulated sugar substitute. Add the ricotta cheese, then process for 2 minutes. Scrape down the sides of the bowl, then process for 1-2 minutes more.
  3. Add the raspberry liquor or flavoring, then process until blended. While the processor is running, drop the raspberries into the tube a few at a time until all are incorporated into the crème.
  4. Spoon the mixture into 1-cup, white ramekins or martini or wine glasses. Cover and refrigerate for at least 2 hours.
  5. Top with toasted, sliced almonds and lightly sweetened raspberries before serving (optional).

Nutritional Information per Serving

  • 12 g Net carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Dessert

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