A delectable and healthy homemade coffee ice cream using ricotta
cheese, low-fat yogurt infused with black coffee, chocolate and ground
cinnamon.
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Ingredients :
Serves 6
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¾ cup strong black coffee, cooled and
chilled
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1 square semi-sweet chocolate
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1 cup ricotta cheese
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5 tbsp low-fat plain yogurt
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3/8
cup superfine sugar
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½ tsp ground cinnamon
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dash of vanilla extract
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generous 2 tbsp chocolate flakes, plus
extra to decorate
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Method :
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Make the coffee in advance and leave in
the refrigerator to chill. Grate the chocolate and set aside. Put the
ricotta cheese, yogurt, and sugar in a blender or food processor and
process until a smooth purée forms. Transfer to a large bowl and beat
in the coffee, cinnamon, vanilla extract, and grated chocolate.
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Spoon the mixture into a freezer-proof
container and freeze for 1½ hours, or until slushy. Remove from the
freezer, turn into a bowl, and beat. Return to the container and freeze
for 1½ hours .
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Repeat this beating and freezing process
twice more before serving in scoops, decorated with chocolate flakes.
Alternatively, leave in the freezer until 15 minutes before serving,
then transfer to the refrigerator to soften slightly before scooping.
Nutritional Facts :
Calories: 150
Fat: 6g
Saturated Fat: 4g
Salt: 0.4g
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