- Joined
- Oct 8, 2001
Vanilla-Almond Tortoni Sorbet
1 8 oz container park-skim ricotta cheese
½ c powdered sugar
1 tsp vanilla
½ tsp almond extract
1/8 tsp ground nutmeg
2 pints fat-free vanilla frozen yogurt, softened
Nutmeg optional
Toasted almonds optional
Combine the ricotta, sugar, vanilla, almond extract, and the nutmeg in a food processor. Pulse until the mixture is smooth, about 5 secs. Add the frozen yogurt and pulse to combine, another 5 secs.
Transfer to a 9 x 13 metal baking pan, or a shallow plastic tub and cover with plastic wrap or lid. Freeze until partially frozen, about 3 hours.
Line a 12-cup muffin tin with foil liners
Transfer the mixture back to food processor and pulse until almost smooth. Do not overprocess. Spoon the mixture into the cups, cover and freeze until firm, about 3 hr longer. Let stand at room temp 10 mins to soften and sprinkle with optional nutmeg and almonds.
Serving ½ cup 100 cal, 2 g fat, 18 g carb, 0 g fiber, 4 g protein PTS 2
Best of WW Magazine Cookbook
1 8 oz container park-skim ricotta cheese
½ c powdered sugar
1 tsp vanilla
½ tsp almond extract
1/8 tsp ground nutmeg
2 pints fat-free vanilla frozen yogurt, softened
Nutmeg optional
Toasted almonds optional
Combine the ricotta, sugar, vanilla, almond extract, and the nutmeg in a food processor. Pulse until the mixture is smooth, about 5 secs. Add the frozen yogurt and pulse to combine, another 5 secs.
Transfer to a 9 x 13 metal baking pan, or a shallow plastic tub and cover with plastic wrap or lid. Freeze until partially frozen, about 3 hours.
Line a 12-cup muffin tin with foil liners
Transfer the mixture back to food processor and pulse until almost smooth. Do not overprocess. Spoon the mixture into the cups, cover and freeze until firm, about 3 hr longer. Let stand at room temp 10 mins to soften and sprinkle with optional nutmeg and almonds.
Serving ½ cup 100 cal, 2 g fat, 18 g carb, 0 g fiber, 4 g protein PTS 2
Best of WW Magazine Cookbook
