Tuesday, September 15, 2009


This pudding goes together in minutes. However, it does need to chill for a couple of hours.

1 container (15-oz) fat-free ricotta cheese
1 cup low-fat vanilla yogurt
1/2 cup unsweetened cocoa powder
1/3 cup powdered sugar
1 tsp vanilla extract
1/4 tsp espresso powder
12 chocolate-covered coffee beans

Combine the ricotta cheese, 3/4 cup of the yogurt, cocoa powder, powdered sugar, vanilla, and espresso powder in a food processor or blender container. Process just until smooth. Divide the pudding evenly into 4 dessert dishes, cover with plastic wrap and refrigerate for 2 hours or until set.

Before serving top each dish of pudding with one tablespoon of the remaining yogurt. Top the yogurt with 3 of the chocolate-covered coffee beans per dish.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.