I haven’t used ricotta cheese much, so I was surprised by how much I enjoyed this dessert. It’s light, refreshing, creamy, and not too much of a diet buster.
Adapted from: The South Beach Diet by Arthur Agatston, MD
15 oz. part-skim ricotta cheese
3 packets artificial sweetened
1 1/2 t. vanilla extract
zest of one lime
Combine all ingredients. Divide into servings dishes. If desired, reserve a small amount to pipe on top with a star tip. Garnish with additional lime zest (optional). Chill until ready to serve. If I’m the only one eating this, I mix it all up; put it back in the ricotta cheese container, and just dish out a 1/3 (approx. 1/2 c.) at a time.
Makes 3 servings
Variations: substitute lemon zest for lime, omit zest all together for a vanilla version.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.