Follow these steps for perfect results
ricotta cheese
divided (whole milk)
Splenda granular artificial sweetener
cinnamon
lemon zest
lemon juice
whipped cream
Divide the ricotta cheese into two separate bowls.
In the first bowl, add 1 tablespoon of Splenda and 1 teaspoon of cinnamon.
Stir the mixture in the first bowl until well combined.
Refrigerate the first bowl.
Optional: Sprinkle a bit of nutmeg or cocoa on top of the first bowl and add whipped cream before serving.
In the second bowl, add 1 tablespoon of Splenda, lemon juice, and lemon zest.
Stir the mixture in the second bowl until well combined.
Refrigerate the second bowl.
Optional: Stir in a quarter cup of berries into the second bowl and top with whipped cream before serving.
For a thicker pudding, drain the ricotta cheese in a strainer fitted with a coffee filter suspended over a bowl before starting the recipe.
Refrigerate for a couple of hours or even overnight for best results.
Expert advice for the best results
Add a pinch of salt to enhance the sweetness.
Experiment with different extracts like vanilla or almond.
Use different types of artificial sweeteners to find your preferred taste.
Everything you need to know before you start
5 minutes
Can be made ahead and refrigerated
Serve chilled in small bowls or ramekins.
Garnish with a sprinkle of cinnamon or cocoa powder.
Top with fresh berries or a dollop of whipped cream.
Black or with a sugar substitute.
Provides a creamy, low-carb beverage.
Discover the story behind this recipe
Modern adaptation of a classic dessert
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