Ricotta Cappuccino

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after reading comments regarding graininess and lumpy when adding vanilla bean to sugar, I made a few adjustments.
1. i pulverized the instant espresso coffee in a blender
2. substituted regular sugar for powdered sugar
3. i did not have a vanilla bean so i added vanilla extract to the ricotta
then i mixed all with an electric beater.

results were scrumptious, my familly loved it.

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At first, I wasn't sure what I thought about the taste, but a few bites in I knew finishing it would not be a problem. The texture was grainy, but the biscotti helped counter that. I also added some whipped cream on top.

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This recipe was so easy my dog could make it! I didnt have any biscotti so I chopped up a giant gingersnap cookie I had bought from my local farmers market! I would make this again!!! It is to die for!

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I made a tasty low calorie version! For one serving I used 2 tbsp Splenda, 53g part-skim ricotta, 52g skim ricotta, 1/2 tsp vanilla extract, 1/2 tsp espresso, topped the product with 4g crushed fiber one, and added a pinch of cinnamon and unsweetened cocoa. 114 calories, 4g fat, 7g carbs, and 9g protein!

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Easy, gourmet and did I say easy? For all those who had trouble with a grainy texture: Make sure you are using whole milk ricotta AND a food processor (in this case your tools really make a difference. It will come out perfect every time! A blender may make it too runny and if you want to try to lighten it up, the same results are not guaranteed. Don't blame Giada! If you want to use vanilla extract make sure you add it AFTER you give it a spin in your processor or else it will make your sugar clumpy. Giada you rock!

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I happened to have a vanilla bean that I wasn't sure what to do with, and I saw Giada make this on Everyday Italian. I love ricotta desserts from my South Beach Diet days, so I tried this. It's very quick to make. I didn't have a problem with it being grainy and I did chill it for a little over an hour. I used regular ricotta, but I'm sure it would be just as good with part skim. I suppose you could use Splenda instead of sugar and leave off the biscotti to make a low carb dessert, but I'm not a fan of artificial sweetener. I think you could reduce the sugar a little bit if you don't like it too sweet. But I made it exactly as written, and it was wonderul. Highly recommended.

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I served these in espresso cups for a dinner party (so the recipe made 8 servings rather than just 4. Just a couple of bites and it was the perfect delicious amount. I didn't read the reviews until after I made it (duh! and I, too, found it a little grainy. Maybe half mascarpone next time? The flavor is great though!

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I had an extra tub of ricotta cheese sitting in the fridge, having no idea what to do with it. I stumbled upon this recipe and because Giada has never let me down, I decided to give the recipe a try. I am SO glad I did! I did a few modifications. First, I used part-skim ricotta, a tiny bit if vanilla extract (not paying $10 for a vanilla bean AND a tiny bit of almond extract. I did not have espresso powder so I used some of my International Foods Dark Chocolate Mocha powder instead. Popped it all in the food processor and viola... a creamy, rich dessert. The last modification I did, instead of biscotti, I used crumbled anise flavored pizzelle cookies. Wonderful, rich but light tasting dessert. Definitely has a gormet element to it. Once again, Giada does it again!

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Creamy, light, excellent taste, slightly grainly, I will blend longer to see it that helps.
I tried it out on my husband two nights ago to see if it would be alright for a casual dinner party we are having tonight. He loved it, and that is saying a lot! I used a T. of readymake frappocino instead of expresso, and used skim milk ricotta. Tonight I'll top it with sliced french vanilla pirouettes (pepperidge farm.

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After our trip to Italy last year, I have done nothing but look for great recipies. This one did not dissapoint, even an Italian gentleman loved it!! Thank you so much, keep these great recipies coming!

Grace