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Spiced Pear with Vanilla Ice Cream
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
Luscious Cocoa Creme
Yield: Makes 4 servings
Ingredients:
1
envelope unflavored gelatin
1/4
cup cold water
1/2
cup sugar
1/3
cup unsweetened cocoa powder
1/2
teaspoon ground cinnamon
3/4
cup fat-free (skim) milk
1/2
cup part-skim ricotta cheese
1-1/2
teaspoons vanilla
1/2
cup light whipped topping
Fresh strawberries and additional whipped topping (optional)
Preparation:
1.
Sprinkle gelatin over water in small bowl; let stand 2 minutes to soften.
2.
Combine sugar, cocoa and cinnamon in small saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture is very hot. Add gelatin mixture, stirring until gelatin is completely dissolved; pour mixture into medium bowl. Refrigerate until mixture is slightly cold. Do not allow to gel.
3.
Blend ricotta cheese and vanilla in blender or food processor until smooth; stir into whipped topping. Gradually fold into chocolate mixture; immediately pour into 2-cup mold. Cover; refrigerate until firm, about 2 to 3 hours. Unmold onto serving plate. Serve with strawberries and additional whipped topping, if desired.
Note
Four individual dessert dishes can be used in place of 2-cup mold, if desired.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | <1 g |
| Carbohydrate | 36 g |
| Cholesterol | 10 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 16 % |
| Calories | 198 |
| Protein | 6 g |
| Sodium | 84 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 2-1/2 |
This recipe appears in:
Compotes & Fondue
