Decandent Diabetic – Double Chocolate RICOTTA CRÈME Recipe

Decandent Diabetic – Double Chocolate RICOTTA CRÈME Recipe

Serves 4
Prep time 15 minutes


  • 1/4 cup Granulated Sugar Substitute
  • 1 teaspoon Vanilla Extract (Or, 1 Vanilla Bean)
  • 30oz Ricotta Cheese
  • 2 tablespoons Hershey's Special Dark Chocolate Cocoa Powder
  • 1 tablespoon Coffee Flavored Liquor (Bourbon or Brandy. You can substitute grated orange zest or strong dark coffee.)
  • 2 cubes Perugina Bittersweet Chocolate (Ghirardelli Bittersweet works as well. However, Ghirardelli is an additional 2 g of Carbs per serving.)
  • Toasted Sliced Almonds (Topping - Optional)
  • 2-3 Rasperries or Strawberries (Dipped in Tropicana Trop50 orange juice.)


Step 1. Place GRANULATED SUGAR SUBSTITUTE in the bowl of a food processor. Cut vanilla bean open and scrape seeds into the granulated sugar substitute. Run the processor to make vanilla sugar. (If using vanilla extract you can skip this Step). Add the cocoa powder. Process 30 seconds or so. Add the ricotta cheese and process for two minutes. Scrape down the sides and process for 1-2 minutes more. Add the liquor or coffee or zest and process until blended,
Step 2. As an extra treat to the palate, and the tongue, fold in the finely chopped chocolate to the mixture, The chocolate bits will explode on your palate, doubling your pleasure. Spoon the mixture into 1 cup white ramekins (for the kids) or Martini or wine glasses for the adults. Cover and refrigerate 2-4 hours or more.
Step 3. Top with very lightly sweetened raspberries or strawberries soaked in 1 tablespoon of Trop 50 and toasted almonds.