Low Carb Ricotta Dessert with Vanilla and Mint

For years I have used ricotta cheese as the basis for a low carb creamy dessert. Most of that time it was done artlessly – just throw some Splenda in a cup with ricotta and you’re done.

Tasty, but artless.

I’m trying to take foods to a higher level – my thinking is that I should be preparing food that I wouldn’t be embarrassed to serve to guests. Treat the ingredients better, bring more flavor – more joy – out of eating – don’t just fill the pie-hole.

Here’s a simple enhancement to the Ricotta/Splenda concoction that I thought enhanced the pleasure greatly. While very low in carbs, it might cause problems if you’re shooting for induction, though it never caused me any issue.

  • 1/2 cup Ricotta
  • 2 tablespoons of granulated Splenda or 2 packets
  • 1/8 to 1/4 teaspoon of vanilla extract
  • 8 mint leaves, coarsely chopped or ripped in pieces

Prep is simple – mix. I do recommend using the amounts above as a guideline – start with less Splenda and the lesser amount of vanilla extract. Then sample and adjust until you’re satisfied with it.

I found that the vanilla enhanced all the other flavors, which would have allowed me to cut back on the Splenda. I want to use Splenda sparingly as I try to eat as natural as possible but I’m not going to be an obsessive fanatic about it.

The mint – oh, the mint! Be sure to go out of the way and get yourself some fresh mint and try this. What the bits of mint do is vary the taste experience. Each bite might or might not have the mint flavor and it adds a complexity to the flavors that really added a ‘wow’ to this simple dessert.

With a little work on the presentation – perhaps in a nice cup with the mint leaves sprinkled on top, I possibly could serve this to dinner guests.

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