2 cups whole milk ricotta cheese
1/3 cup Splenda Granular, divided
1 cup heavy cream whipped and chilled
¼ cup grated orange peel (or candied orange peel), chopped
8 tablespoons unsweetened baker's chocolate, grated
¼ cup finely chopped pistachios
¼ teaspoon nutmeg
1 ounce dark rum or brandy
1 ounce orange liqueur
5 slices low-carb bread, crusts trimmed*
1 tablespoon powdered sugar for dusting
In a bowl, whisk together the ricotta cheese and
cup of Splenda. Add the cream and whisk until smooth. Fold in the orange peel, all but 1 tablespoon of the chocolate, the pistachios, and the nutmeg. Cover and chill.
Line a small loaf pan completely with plastic wrap. In a small bowl, combine the rum and orange liqueur. Cut each slice of low-carb bread into 3 strips and brush lightly with the rum mixture. Arrange half of the bread strips in the bottom of the pan and spread half of the ricotta mixture over them. Repeat this procedure, ending with a layer of bread strips. Wrap the cassata tightly and refrigerate.
To serve, unwrap the cassata and invert onto a serving dish. Remove the plastic and dust with the powdered sugar. Sprinkle with the remaining chocolate and slice to serve.
*NOTE: Low-carb bread averages 3.4 to 5 carbs per slice, a great
substitute for cake.