Recipe- Chocolate Ricotta Dessert

Jeez – this is so simple, I hesitate to call it a recipe. It’s also good, low carb, and the cocoa not only satisfies the chocolate craving, but is even good for you. Ricotta cheese, though you might want to avoid it in induction (Atkins recommended avoiding soft cheeses), is very low in carbs and has no real flavor to speak of. Though used in Italian cooking, if you are not familiar with it, think of it as tofu-like in that it takes on the flavor of the dish it is part of.

  • 1 cup ricotta cheese
  • 4 packets Splenda
  • 1 tablespoon cocoa – you can find this in the baking section of your supermarket. Check the label and try for the one not ‘processed with alkaloids’ – there are more of the beneficial nutrients when not processed this way.

Mix it in a cup and eat it. You will probably be surprised as to how darn good this can taste. Adjust sweet and cocoa to your personal preference.

You can even leave out the cocoa and it’s still a great low carb sweet treat.


6 thoughts on “Recipe- Chocolate Ricotta Dessert

  1. Made this last night, LCC. Thanks for the idea. Hubby tried something similar on South Beach, ricotta with instant jello chocolate pudding mix. I like your version better…but I *really* love my Lemon Chiffon Mousse – which you can find on my blog Lakeside Low-Carb. Not terribly inventive, but boy, does it do the trick on my sweet tooth.

  2. Dang, thanks for bringing this up, Trish! I’ve been trying to figure out what to do with that ricotta in the fridge and forgot that LCC is a ricotta advocate! I’ll try this as soon as I can.

  3. And when I said as soon as I can, I meant tonight! Just made a half cup of it, using half the Splenda suggested. This stuff is like sucking the filling out of a chocolate cannoli!!! Excellent!!!

    I calculate 210 calories and roughly 6 net grams of carbs per half cup.

  4. Trish,

    Eerie – I just so happened to see your post on the Lemon Chiffon Mousse, decided to get the True Lemon sample and try it – the day before you posted this.

    It sounds really good – I can’t wait to give it a try.

    Megamas, Thanks for coming up with the numbers on the chocolate ricotta – God know *I* never would.


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