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This recipe uses ricotta cheese, a light (50% less calories)
to the traditionally used mascarpone cheese.
24 ladyfingers, split lengthwise
3⁄4 cup espresso or strong coffee, cooled
4 cups Supreme Ricotta Cheese, (Part Skim) well drained
5 tbsps powdered sugar
3 tbsps brandy or coffee liquor
8 oz semi-sweet chocolate chips, chopped or grated
Preheat oven to 375°, arrange
ladyfingers on baking sheet. Bake until toasted, about 5 mins.
Dip in espresso or strong coffee. Arrange half of the ladyfingers
in a 2 or 2 1⁄2 quart oval or rectangular serving dish.
In a small bowl, mix Supreme Ricotta, sugar and brandy, lightly
beat until smooth. Spread half of the mixture on the ladyfingers
in the serving dish. Sprinkle with half of the chocolate.
Repeat layers of ladyfingers, dipped in espresso, ricotta
mixture and chocolate. Cover with foil and refrigerate at
least 1 hour before serving. Serves 12.
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