Vanilla Ricotta Creams with Mango Sauce
By PutoPinoy on Tuesday, November 23, 2010 At
Tuesday, November 23, 2010
Tastes like a delightful cross between panna cotta and cheesecake—without the high fat content! Great with other fresh fruits too.
For the sauce
For the sauce
- 1 ripe mango
- 1 tablespoon Splenda
- 3/4 cup skimmed milk
- 1 envelope gelatin powder
- 3 tablespoons sugar or Splenda
- 1 teaspoon vanilla
- 1 cup ricotta (or cottage cheese)
- 2/3 cup lowfat natural yogurt
- Make the sauce: Puree the flesh of the mango. Dilute with water if necessary. Add Splenda. Chill until ready to use.
- In a small bowl, combine 3 tablespoons of milk and gelatin. Set aside for 5 minutes.
- Pour the remaining milk into the saucepan and mix with the sugar. Slowly bring to a simmer then remove from heat. Add vanilla.
- Stir the gelatin mixture into the hot milk until dissolved. Let cool,
- In another bowl, mix together ricotta or cottage cheese and yogurt until smooth. Gradually blend in the flavored milk.
- Divide the mixture into 4 individual molds or glasses and chill until firm. Top with mango sauce and serve.
