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Thursday, January 13, 2011



Serves: 6
Points: 4
Points+: 5

2 c. part skim ricotta cheese

3 T. unsweetened cocoa

2 large egg whites, room temperature

1/2 c. sugar

pinch of salt

In food processor or blender, combine ricotta and cocoa powder until completely smooth. Transfer to a large bowl. Place egg whites, sugar and salt in medium heatproof mxing bowl 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 three 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 whites into cocoa mixture until well-combined. Divide into 6 (6 oz.) ramekins and refrigerate at least 3 hrs.


K Walton said...

OK, friends ... gotta be honest with you. My family didn't like this one at all. I'll keep the post up for you, though. :)