Ricotta Cappuccino

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

Showing 41-50 of 78

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  • on June 26, 2007

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    My family loves coffee flavored desserts so I decided to try this one. Great flavor but the ricotta cheese makes for a somewhat grainy texture even after blending for several minutes. My kids loved the flavor but said it felt weird in their mouths.

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  • on June 24, 2007

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    I was making this for a potluck and HAD to lick the bowl to "make sure it tasted just right" = and WOW, it was topnotch! Simple but delicious!!!! I think that I could have enjoyed the entire batch!!!

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  • on June 14, 2007

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    What an awesome dessert!!!!!!!! I made it for my wife's company picnic, I made it night before and spooned it into serving containers at the picnic Big Hit!!!!
    I have also made it at the firehouse (I am the station cook and well, I have to be careful not to get run over when I tell them I made it!!!!
    Things that taste that good shouldn't be that easy.

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  • on June 13, 2007

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    i adore Ricotta, but this receipe was a mess for me. didn't like the granulated sugar, the color was not cappucino in the end and how on earth does it look so smooth on the picture, i had to add a little milk.
    i'll try again, just because it's Ricotta.

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  • on June 13, 2007

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    A yummy dessert where only a small serving satifies your sweet tooth! I didn't have esspresso powder so I just added about 5 T. of boiling water to 1/2 t. of bold coffee then used about 1 and 1/2 t. of the coffee (strained. I also used part skim ricotta cheese. It turned out great!

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  • on June 05, 2007

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    This is so simple to make, and it turns out wonderful. If there is a drawback to it, it's the cost of a vanilla bean - $10 for a jar with only two beans in my area. I doubled the recipe, ladled the mixture into a ziplock bag, and piped it wine goblets, which provided four large servings. Everyone loved it.

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  • on May 24, 2007

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    THIS DRINK IS LIKE A DESERT

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  • on May 10, 2007

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    This dessert gets GREAT REVIEWS from everyone I serve it to. I tweeked the receipe a bit: I used whole milk ricotta (makes a big difference in texture, the entire vanilla bean and a bit more espresso powder for more flavor. I did process the sugar/vanilla bean mix thoroughly to avoid gritty texture and for final mix I lessened the blend time to avoid it being too thin. It's fast, easy, and oh so tasty!

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  • on April 26, 2007

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    Everyone in our family loves coffee flavored food but me. I am a convert now. What a wonderful treat. Thanks

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  • on April 25, 2007

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    Great flavors all together, easy to make.

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