Not that we make dessert with meat in it, but on your Meatless Monday adventure, why not enjoy a yummy desert as well!
I subscribe to Dr. Weil's Optimum Health Plan newsletter mainly because he's got some really cool recipes for tasty healthy and light dishes. Dr. Weil has a recipe for a Chocolate Ricotta dessert, and I love the idea, so I modified it to fit my palate.
Two big changes, I use agave nectar instead of honey, and pumpkin pie spice instead of cinnamon. I'm a huge fan of pumpkin pie!
Not only is this dessert pretty healthy, it's effortless to make. In fact, you could probably make this dessert during a TV commercial break.
Ingredients: (2 servings)
- 1/2 cup Ricotta cheese
- 2 tbsp light agave nectar
- 2 tbsp cocoa powder
- 1/2 tsp vanilla
- 1/2 tsp pumpkin pie spice - I used Trader Joe's pumpkin pie spice
I replaced the honey with agave nectar because I find that honey has a distinct taste and it can take over. Agave is lighter and the only way you know it's there is because of the sweet boost.
I used Trader Joe's pumpkin pie spice instead of plain cinnamon because the pumpkin pie spice has a blend of nutmeg, ginger, lemon peel, cloves, cardamom, and cinnamon. I like blendy spices.
Let's start cookin'
- Put all the ingredients in a small 3-cup food processor starting with the ricotta.
- Press the process button and let the machine do its thing until the ricotta is smooth to your liking.
- You're done!
See told you this desert can be made lickety split!
Put the ricotta in a serving bowl and serve by itself or coupled with ice cream, a tea cookie, or in the picture above, try these Chocolate Tortilla chips made by Food Should Taste Good.
These chips are also gluten-free, lactose-free, cholesterol-free, GMO-free, Kosher and made from all natural ingredients... and yes they taste good! The chocolate tortilla chips actually taste more like flat salty cookies.
The chocolate tortilla chips were a hit with the ricotta dessert. My tummy was blissful.
Every week, Food Should Taste Good does a weekly giveaway on their Facebook page.
