Groovy Mom | South Beach Ricotta Dessert (with a twist)

May 6, 2004

South Beach Ricotta Dessert (with a twist)

I know that being a hardcore loather of diets, my being on the South Beach Diet is kinda... odd. But that aside, I have to comment on a twist I gave to one of the Phase I food offerings.

For a "sweet treat," the SBD recommends this weird ricotta mix for desserts. Often it's mixed with vanilla extract, or almond extract, lemon... blabla. All of those, in my humble opinion, tasted like crap and fell short of being edible. I was really bummed, 'cause this is on the menu a majority of the days.

What baffled me, though, was that cannoli (dessert) calls for ricotta as the main ingredient in it's stuffing. Why did the ricotta desserts in the book taste so... gross?

So, I decided to make up a ricotta dessert of my own (mind you, I don't usually measure, so you can tweak this to your tastes):

Chocolate Peanut Butter Ricotta
Serves 1

Ingrediants:
1/2 cup of part-skim ricotta cheese
1tsp. peanut butter
1/4 - 1/2 tsp. unsweetened cocoa powder
1 packet Splenda

Directions:
Mix all ingredients in bowl. Microwave for about 30 seconds, stir well and eat warm.

No, it's not a nice, fatty dish of ice cream or anything. But, it's not that bad, either. It's gotten me through a couple rough days, lemme tell ya. You can add some sliced almonds (or other permissible nuts) to it as well.