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2010-10-18Low Carb Chocolate Crème: Cream Cheese, Artificial Sweetener, Unsweetened Cocoa, Part Skim Ricotta, Raspberries, Heavy Cream, Sugar
Low Carb Chocolate Crème featuring Sorrento® Part Skim Ricotta

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Sorrento® Part Skim Ricotta

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Low Carb Chocolate Crème

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  • 2 oz. Cream Cheese
  • 1 pack Artificial Sweetener
  • 2 tsp Unsweetened Cocoa
  • 15 oz. Sorrento® Part Skim Ricotta
  • 1/2 cup Raspberries
  • 1 cup Heavy Cream
  • 1 tbs Sugar


With mixer, blend together cream cheese, sweetener and cocoa for 1 minute on medium speed. Scrape bowl and add ricotta cheese. Mix 1 minute more to blend completely. Chill for an hour. In separate bowl, whip cream and sugar until it has a soft peak. Spoon into serving dish, layering raspberries with chocolate creme. Top with dollop of whipped cream and raspberries and serve.


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