RECIPE IDEA: South Beach Lemon Ricotta Creme
Hi. It’s Lois at Recipe Idea Shop, telling you about some delicious South Beach Lemon Ricotta Creme (pudding) we had recently. I love these ricotta puddings. They are simple and tasty. Instead of 5 minutes, this one took 7 minutes because I had to zest the lemon.
The easiest way to zest a lemon is to use a microplane grater, and that’s what I usually use. We have an old-fashioned zester, which looks like a set of brass knuckles on a stick (ours has a wooden handle), and sometimes I use it. See the pictures below.
If you don’t have either of these tools, you can use a sharp knife to slice the zest (the outer peel) off the lemon, cut off the pith (white inner lining), and then cut the rind in tiny strips.
The zest adds a tartness to the Lemon Ricotta Creme. It also looks pretty when added to the top as a garnish.
Creamy and flavorful, this dessert is packed with protein. It’s relatively low fat and definitely satisfying. Of course, it’s not smooth and creamy like a “real pudding,” such as Jackie’s Vanilla Pudding, but it hits the spot when you are trying to lose a few pounds or cutting out sugar. I know you’re gonna love this recipe.
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South Beach Lemon Ricotta Creme
- 1 cup part-skim ricotta cheese
- zest of one lemon
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 2 individual packages of sugar substitute
- Mix all the ingredients until well blended.
- Chill for at least 1/2 hour before serving.
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