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Ricotta cheese powdered sugar almond extract unflavored gelatine cold water semi-sweet chocolate chips vanilla low-fat yogurt crackers thawed COOL
Viewed: 67 - Published at: 2 years agoIngredients
- 1 container (15 oz.) POLLY-O FREE Natural Nonfat Ricotta Cheese
- 1/2 cup powdered sugar
- 1 tsp. almond extract
- 1 env. KNOX Unflavored Gelatine
- 1/4 cup cold water
- 1/2 cup miniature semi-sweet chocolate chips, divided
- 1 cup vanilla low-fat yogurt
- 15 low-fat graham crackers, broken in half (30 squares)
- 2 cups thawed COOL WHIP FREE Whipped Topping
Method
- Place ricotta cheese, sugar and almond extract in food processor; cover.
- Process until smooth.
- Set aside.
- Sprinkle gelatine over cold water in saucepan; let stand 1 to 2 min.
- Cook on low heat until gelatine is completely dissolved, stirring constantly.
- With food processor running, gradually add gelatine to ricotta mixture through feed tube at top of food processor, processing until well blended.
- Spoon into medium bowl.
- Reserve 1 Tbsp.
- of the chocolate chips for garnish.
- Add remaining chocolate chips and the yogurt to ricotta mixture; stir gently.
- Refrigerate 30 min.
- or until thickened.
- Spread 2 Tbsp.
- of the ricotta mixture onto each graham square.
- Stack grahams.
- Stand on edge on serving platter to make a 14-inch loaf.
- Frost with the whipped topping.
- Top with the reserved 1 Tbsp.
- chocolate chips.
- Refrigerate at least 4 hours or up to 24 hours.
- Cut diagonally into 14 slices to serve.
- Serve leftover dessert in refrigerator.
