Before we get started, I wanted to just give a general announcement that for the time being I’m only going to post on Monday, Wednesday and Fridays so that I have time to devote to the Meal Planning project and also because I can’t cook fast enough to keep up with daily recipes and blogging so I hope you will all be patient. Remember to come to the P10 Recipes Facebook Page to ask questions or share ideas! If you have a recipe you'd like to share let me know, I'd be happy to post it. After all, I'm only one small (getting smaller) person and there's so many of us!
Just a couple of tips – make sure the lemon zest is mixed in well or your husband will take a bite of his dessert and go ‘aggggggghhhhh!’. Also, you could use actual ground espresso beans instead of instant if you prefer, I found the instant type easier to use.
|This was a great dessert after having|
Cheesy Crust Pizza
Italian Dessert Ricotta
makes 4 servings
2 cups whole-milk ricotta cheese
2 tablespoons coconut sugar
2 teaspoons grated lemon zest
Make 1/4 cup espresso and put in the fridge to chill.
Using a blender or food processor, mix the cheese, sugar and zest until smooth, at least 2 minutes or so. Divide the mixture into 4 small bowls or ramekins. Chill before serving.
When you are ready to serve, drizzle about 1 tablespoon of the chilled espresso over the top of each serving and then sprinkle with a pinch of the instant (or ground) espresso.