bowl and let stand in a cool place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light and fluffy.

Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.

Dust the top with 2 Tbsp. of the cocoa powder. Flip out, cocoa side down onto a flat

surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp

bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife

after each cut. Keep frozen until you are ready to serve them.

RHUBARB THINGS

Half frozen Ricotta with Warm Rhubarb Pita

Note: Serves 6. Total Carbohydrates: 33. Remember to put this in the fridge an hour

before serving if you’ve made it in ramekins or bowls.

ram·e·kin = A cheese preparation made with eggs and bread crumbs or unsweetened

puff pastry, baked and served in individual dishes. 1. A small dish used for baking and

serving.

This is great with spring rhubarb and can be served with fresh berries in the summer.

Without the rhubarb, the carb count goes down to 2.42 grams per serving.

Ingredients:

/2 cup whipping cream

vanilla bean, split

/2 lb. ricotta cheese

tsp. pure vanilla extract

egg yolks

liquid sweetener to equal 1/4 cup

pinch of sea salt

/2 cup whipping cream

/2 lb. fresh young rhubarb with pink stems

Tbsp. water

/3 cup Splenda

Combine the first 1/2 cup (120 ml) of whipping cream and the vanilla bean in a small

pot. Bring to a simmer, then remove from the heat and cool completely. Scrape the

seeds from the vanilla bean and add to the cream. Discard the bean.

In a food processor, puree the ricotta cheese and vanilla until smooth. With the motor

running, pour in the vanilla cream. Transfer to a bowl.

Beat the egg yolks, sugar and salt until thick and lemon colored. Fold into the ricotta

mixture. Beat the cream into soft peaks and fold into the ricotta mixture. Pour into 6 6-

oz. serving bowls and freeze.

Healthy Low Carb Recipes