Sunday, January 4, 2009

Ricotta Cappuccino

The texture on this dessert can be challenging for those not used to ricotta cheese. If you don't like the grainy texture, you could mix in a container of Cool Whip (or even softened ice cream, I imagine).

1/2 cup sugar
1 teaspoon vanilla extract
1 (15-ounce) container ricotta cheese
1/2 tablespoon instant espresso powder
1 (3-inch) biscotti, crushed
Pinch ground cinnamon
Pinch cocoa powder

Place the sugar, ricotta, vanilla extract and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute.

Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day. To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

--Adapted from Giada de Laurentiis

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