Instant Lowfat Pots de Creme

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While not a real pots de creme recipe this dessert is a lowfat version made with ricotta cheese, unsweetened cocoa powder, sugar substitute, coffee liqueur and evaporated skim milk.
Recipe By: Recipe Archives
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 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


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.
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