12-oz reduced-fat ricotta cheese
3 tbsp Splenda granulated
1 tsp grated lemon rind
2 tbsp squeezed lemon juice
1 tsp vanilla
1 cup fresh blueberries
1 cup fresh raspberries
lemon rind strips for garnish, if desired
6 fresh mint sprigs for garnish, if desired
In a medium bowl combine the ricotta cheese, Splenda, lemon rind and juice and the vanilla; stirring until well combined. Cover and refrigerate about 2 hours.
Spoon the mixture evenly into 6 dessert dishes. Combine the berries and use to garnish the ricotta.
Top each dish with a sprig of mint and/or lemon rind strips, if desired.
Yield: 6 servings of 1/3 cup each of the ricotta mixture and the berries.
Very good protein/carb ratio of 7 g protein to 15 g carbs
Note: This recipe is my adaptation of a recipe from an old Diabetic Cooking magazine.
1 tsp grated lemon rind
2 tbsp squeezed lemon juice
1 tsp vanilla
1 cup fresh blueberries
1 cup fresh raspberries
lemon rind strips for garnish, if desired
6 fresh mint sprigs for garnish, if desired
In a medium bowl combine the ricotta cheese, Splenda, lemon rind and juice and the vanilla; stirring until well combined. Cover and refrigerate about 2 hours.
Spoon the mixture evenly into 6 dessert dishes. Combine the berries and use to garnish the ricotta.
Top each dish with a sprig of mint and/or lemon rind strips, if desired.
Yield: 6 servings of 1/3 cup each of the ricotta mixture and the berries.
Note: This recipe is my adaptation of a recipe from an old Diabetic Cooking magazine.
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