The Love Chef


Dessert Recipes


            2 cups whole milk ricotta cheese
            1/3 cup Splenda Granular, divided
            1 cup heavy cream whipped and chilled
cup grated orange peel (or candied orange peel), chopped
            8 tablespoons unsweetened baker's chocolate, grated
cup finely chopped pistachios
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

Serves 8

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.

Per Serving:
Calories 358 Protein 14.6 grams Carbohydrate 15.4 grams
Fiber 5 grams Fat 27 grams Net Carbs 9.6 grams

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Page last updated: Wednesday, December 01, 2004 09:37 AM ET