Serves 6

I N G R E D I E N T S
1 carton (15 ounces) part-skim or non-fat ricotta cheese
6 tablespoons sugar, or 4 packets sugar substitute
1/4 cup unsweetened cocoa powder, preferably Dutch process
2 tablespoons coffee liqueur (or 1 tablespoon each coffee liqueur and brandy)
1 tablespoon instant espresso coffee crystals
2 teaspoons pure vanilla extract
2-3 tablespoons evaporated skim milk

I N S T R U C T I O N S 
Put ricotta, sugar, cocoa, liqueur, coffee crystals and vanilla into a food processor or blender; process 5 seconds. Scrape down mixture from the sides of the bowl and process 5 seconds more. With motor running, add milk through the feed tube or lid, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding. Continue processing until absolutely smooth, 8 to 10 seconds more. Divide among six 4- to 5-ounce ramekins or serving dishes. Serve at once or refrigerate covered until ready to serve.