LEMON PEEL RICOTTA CREME
Lemon Peel Ricotta Creme recipe is fast and easy to make and tastes like a pudding.
Provided by Peggy Trowbridge Filippone
Categories Dessert
Time 1h5m
Yield 1
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a small bowl, mix together ricotta cheese , grated lemon peel, vanilla extract , and sugar substitute. If desired, transfer to a pretty dish and chill until ready to serve.
- This recipe easily can be doubled, tripled or quadrupled, but it's easier to fight the temptation to eat the whole bowl by making only one serving at a time.
Nutrition Facts : Calories 177 kcal, Carbohydrate 7 g, Cholesterol 38 mg, Fiber 0 g, Protein 14 g, SaturatedFat 6 g, Sodium 122 mg, Sugar 1 g, Fat 10 g, ServingSize 1 serving Lemon Ricotta Creme, UnsaturatedFat 0 g
LEMON RICOTTA MOUSSE RECIPE
Steps:
- Whisk the cream until thickened.
- Whisk in the ricotta and stevia, until smooth.
- Fold through the lemon zest and juice.
- Place into the fridge to thicken for a few hours and then enjoy.
FRESH LEMON MOUSSE
Steps:
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cookies:
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
CHOCOLATE RICOTTA MOUSSE
This 4-ingredient mousse is very rich and oh so easy to make! Optional: top with whipped cream.
Provided by Bren
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
- Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 29 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5.9 g, Sodium 99.1 mg, Sugar 15.8 g
LEMON MOUSSE
Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends
Provided by Sarah Cook
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
- Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.
Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
LEMON RICOTTA MOUSSE
Make and share this Lemon Ricotta Mousse recipe from Food.com.
Provided by kstrating
Categories Dessert
Time 15m
Yield 4 small servings
Number Of Ingredients 5
Steps:
- Beat the ricotta and the sugar for several minutes with an electric mixer until it becomes creamy.
- Add the Limoncello or Grand Marnier.
- Whip the cream (or use whipped cream from a can) and fold in with a spoon or spatula.
- Serve topped with strawberries, raspberries or blueberries.
Nutrition Facts : Calories 145.2, Fat 8.6, SaturatedFat 5.4, Cholesterol 33.1, Sodium 54.8, Carbohydrate 10.3, Fiber 1, Sugar 7.3, Protein 7.2
LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1
Make and share this Lemon Vanilla Ricotta Souffle - South Beach Phase 1 recipe from Food.com.
Provided by Apple Princess
Categories Dessert
Time 30m
Yield 4 souffles, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Lightly coat 4 (4 ounce) ramekins with cooking spray.
- In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
- In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
- Gently fold egg whites into ricotta mixture; just until combined.
- Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
- Serve immediately.
Nutrition Facts : Calories 123.8, Fat 7.2, SaturatedFat 3.8, Cholesterol 112.1, Sodium 112.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 10.2
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