Fantabulously Low Carb, and yet Phony, Rice Pudding,two Ways! |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
|
Ok it really isn't rice at all but two low carb variations on Ricotta cheese we came up with out of desperation for a quick dessert. Low carb lovers will enjoy this. Feel free to doll it up anyway you like. Takes seconds to make, a little chill time and helps with those summertime cravings. Ingredients:
1 pint ricotta cheese, divided (whole milk) |
2 tablespoons splenda granular, artificial sweetener |
1 teaspoon cinnamon |
1 teaspoon lemon zest |
1 tablespoon lemon juice |
4 tablespoons whipped cream |
Directions:
1. Divide the ricotta cheese into two bowls. In bowl one add a tablespoon of Splenda and a teaspoon of cinnamon and stir well, refrigerate.
2. OPTIONAL: Sprinkle a bit of nutmeg or cocoa on top and add whipped cream.
3. In bowl two add one tablespoon of Splenda and the juice and zest of the lemon and stir well, refrigerate. OPTIONAL: Stir in a quarter cup of berries and top with whipped cream.
4. NOTE: If you would like a thicker pudding, drain the ricotta cheese in a strainer which is fitted with a coffee filter suspended over a bowl. A couple of hours or even overnight will make a difference.
5. Hope you like it.
|
|