Pumpkin Ricotta
Posted by gottahavefaith on January 30th, 2008
Pumpkin ricotta something that I invented a few months ago. I saw a can of pumpkin and was suddenly struck with a terrible craving for pumpkin pie. So I just started throwing things together and came up with a surprisingly yummy concoction that satisfied my craving. The amounts below are approximate…I tend to eyeball the measurements and adjust the quantities until I’m happy with the taste and texture. The result is surprisingly good and quite low calories. You also get a good dose of protein, fiber, and vitamins.
Note about the cream cheese: I love the way the texture turns out with a little bit of cream cheese mixed in. I use the regular stuff, but I’m sure you could use a reduced fat cream cheese. It even works to omit it.
Mix together the following ingredients:
1 can of pumpkin
1/2 to 3/4 cup nonfat ricotta cheese
~3 tablespoons of cream cheese (optional)
cinnamon to taste
nutmeg to taste
artificial sweetener to taste
Serve cold or room temperature. Garnish with cinnamon or, if you are feeling decadent, with a little bit of whipped cream or dark chocolate chips. For me, this makes about 5-7 servings.