Valchemist's Peanut Butter Pudding

[jtoepfert100]

I was looking for something to do with some leftover ricotta yesterday when I came across this recipe. Might not be some people's "cup of tea" but I thought it was awesome. I've been adding fruit, splenda, vanilla, honey to fat-free ricotta cheese for awhile now when I'm in the mood for a low-cal dessert. This is WAY better! Just wanted to say thank you and post the recipe for anyone else interested.

FYI, it's REALLY good with reduced-fat vanilla wafers!:) :)

Peanut Butter "Pudding"

Recipe By : me
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c fat-free ricotta cheese
1 tbsp natural peanut butter -- (a heaping tablespoon, actually)
1 tsp splenda -- (1 to 2 teaspoons)
1/2 tsp vanilla

combine all ingredients in a bowl. refrigerate for later or enjoy right away. for a smoother texture, use a mini food processor or blender to combine the ingredients. serves 1.


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Per Serving (excluding unknown items): 192 Calories; 8g Fat (37.6% calories from fat); 22g Protein; 9g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.

notes: you may have to adjust the PB and splenda to your tastes. I was trying to keep it healthy so I just used a small amount of PB, but of course more would be better.

[valchemist]

oh wow. I am sort of surprised (and embarrassed) to see this come up. I agree that it is totally yummy, and a BB friend of mine (TLee4) loves it too. but it isn't for everyone.

and the key to it is finding the right ricotta. I have tried it with a few different brands of ricotta. a few brands just don't work -- they make this recipe pretty bad. so if you try it once and don't like it, it may very well be the brand of ricotta.

the reason I like this dessert is that it can be prepared at a moment's notice, it is cool and refreshing, it is satisfying, and it is low carb. it's very healthy!!

thanks for the nice comments and the review. :)



editing to add...
I don't use a blender or food processor myself, because I am too lazy to clean it.

[jtoepfert100]

Good to know about the different ricottas. I should be okay here since I have only ever seen one brand of fat-free and/or low-fat ricotta in the entire Memphis area. It worked so I'm good!

Didn't use the blender either. I like things a bit on the chunky side most of the time and, believe me, I only pull out the blender (no food processor yet)when it is absolutely, positively necessary.:)

Thanks again!

[greysangel]

I like it with a couple TBSPs of instant sf ff chocolate fudge pudding mix :D

j

[jtoepfert100]

Originally posted by greysangel
I like it with a couple TBSPs of instant sf ff chocolate fudge pudding mix :D

j

Ooh! Must try. Never thought about using part of pudding mix in anything and for some reason I always have lots of sf ff pudding mix around. Wish I knew why. . .:)

[kkapow]

sounds great, and should satisfy my ever-ravenous sweet tooth!

any certain brand of riccota that is better than the others?

karen

[valchemist]

karen, I am sorry that I can't recall the brands that didn't work for me. I just know the brand that works really well. And it isn't even a brand -- it is the store name ricotta. Since you live in GA and I live in CT, I guess I won't even bother telling you the store name. Well, ok, in case there are other New Englanders reading this, the store name is Stop and Shop.

anyone else want to chime in with a brand that works?

I think TLee4 (terri) told me Friggo (sp?) works well. We don't have that brand here. She is on vacation now, so that is why she isn't chiming in here.

[newcook]

instant sf ff chocolate fudge pudding mix

The ff stands for fat free but what does the sf stand for? Just curious.

Daniele

[gabbyh]

sf = sugar free

I didn't realize this stuff can be used as a flavoring...

~Gail

[newcook]

sf = sugar free

Duh! Thanks,

Daniele

[bekki]

If you don't mind taking an extra couple of minutes, shoving the ricotta through a mesh strainer makes this really, really smooth, and then the brand isn't as much of a factor

*edit* I realize the recipe says to put it in a blender afterward as an option, but I mean put it in the strainer before hand:)

[HealthyinMN]

I made this yesterday as I was looking for a different kind of a snack. I was not really sure how it was going to taste because I've never had ricotta in anything but something savory.

My nutritional information was more along the lines of 300 calories for 1 serving but with nearly 20grams of protein is was worth it! It was much better than I thought it was going to be - I used the Precious Ricotta brand. I also used a level tablespoon of PB and it had a nice taste and texture. Thanks for posting!

[bobmark226]

Originally posted by HealthyinMN
I was not really sure how it was going to taste because I've never had ricotta in anything but something savory.


Not even a cannoli?

BOB

[HealthyinMN]

Originally posted by bobmark226


Not even a cannoli?

BOB

Nope :o

[HealthyinMN]

I have been making this quite a bit lately for snacks...

The last few times I have been making it with Nutella... it's very good! ;)