|1||(15-ounce) container reduced-fat ricotta cheese|
|3||tablespoons reduced fat cream cheese|
|1/4||cup Stevia In The Raw® Bakers Bag|
|1||teaspoon fresh lemon juice|
|1/4||teaspoon pure vanilla extract|
|1||teaspoon ground cinnamon|
|1/4||teaspoon ground black pepper|
|2||teaspoons grated orange zest|
|1/4||cup dried tart cherries, chopped|
|1/4||cup golden raisins, chopped|
|Unsweetened cocoa powder, for garnish|
|2||tablespoons chopped pistachios, for garnish|
Place the ricotta cheese in a fine sieve set over a mixing bowl. Using the back of a wooden spoon, push the cheese through the strainer. With a flexible spatula, scrape any cheese from the outside of the sieve and add it to the bowl. Add to the ricotta all the remaining ingredients except the cocoa and pistachios, mixing until the Cannoli Cream is well-blended and lightly colored by the cinnamon, 1 minute. Cover the Cannoli Cream and refrigerate for 30 minutes to allow the flavors to meld and the pudding to thicken, or up to 24 hours.
To serve, divide the Cannoli Cream into each of 6 stemmed glasses. Top with a sprinkling of cocoa, and 2 teaspoons of the chopped pistachios.
Per Serving: 144 calories, 5g fat (2.5g saturated fat), 15g carbohydrate, 7g protein, <1g dietary fiber, 85mg sodium.
by Sylvia Moore-pickelsimer
Yummy in my tummy!!!