November 30, 2008
Ricotta Chocolate Fudgy Wedges - Not a speck of flour
For those who have been wondering where I have been for the last week... I happened to take a small trip for the holidays and now I am back :)
So, if it is not too late, Happy Thanksgiving!
My last post was about plagiarism experienced by another blogger, and now it seems to have been solved. Or at least I hope it is entirely.
One thing I learned through all this was, it is important for us to keep an eye out for other bloggers, notify them of pictures/content that have been used without giving due credit of without prior permission (if you come across any that is.)
You never know when it might happen to you, and at that time, you will have to reach out for help.
I tried to do my part, and I am happy about it.
Necessity is the mother of all invention; necessity being the dire need to use up leftover Ricotta cheese from making Fatfree Rasamalai, and the invention being these chocolatey, fudgy wedges. What is not to like with chocolate and fudge going in the same sentence?
Oh, and did I mention that it was fat-free?
This is one of my own inventions, and I am pretty content. This is not a firm wedge, it is soft delicate and needs a fork or spoon.
No flour has been used in this recipe, so this would be perfect for people with wheat/any kind of flour intolerance.
Please remember that this does have dairy and nuts.
It is best served chilled and tastes even better the next day.
Ricotta Chocolate Fudgy Wedges
Fatfree/Lowfat Ricotta Cheese - 3 cups
Nonfat Milk Powder - 1 to 2 cups
Sugar - 1/2 cup or to taste
Semi Sweet Chocolate chips - 1 cup (or more for prominent chocolate flavor)
Vanilla essence - 1 tsp
Nuts & Chocolate chips - To garnish
In a non-stick pan, heat ricotta cheese and sugar on medium heat till the water evaporates.
Add the milk powder and mix well till the mixture thickens.
You should be able to form a ball with your hands.
Melt chocolate chips in a microwave and add it to the ricotta mixture.
Add vanilla essence.
Still well until combined.
Remove from heat and transfer into a round greased tray.
Let it cool. Cut into wedges and sprinkle with nuts and chocolate chips and serve cold.
Tastes even better the next day.