Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 5 pts
Calories: 166 • Fat: 7 g • Protein: 11 g • Carb: 18 g • Fiber: 1 g
2 cups part-skim ricotta
3 tbsp unsweetened cocoa powder
2 large egg whites, room temperature
1/2 cup sugar
pinch of salt
In a food processor (or blender should work) blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.
Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering water.
Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.
Remove bowl from heat and beat with an electric mixer on high, until stiff peaks form (about 5 minutes).
Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.
Divide into 6 6 oz ramekins or small bowls and refrigerate at least 3 hours.
No comments:
Post a Comment