Today we make a super quick cocoa and ricotta cream, light and without even turning on the stove, ready in less than 5 minutes and with only three ingredients. In addition, this cream is a great idea to add protein to your breakfast.
You don’t need to be a cook to prepare it even though, to find the right proportion of the only 3 ingredients in the recipe, I had to experiment several times. Obviously this proportion is right for my taste buds and those who have followed me for a while know that I prefer dark chocolate to milk chocolate.
I guarantee the final result is a super chocolatey cream, very dark, nicely thick and therefore spreadable, wholesome and very indulgent. Move over Nutella: honestly I prefer my cream! Let’s make it.
Here are some other light creams to try:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 1
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 2 oz ricotta
- 2 tbsp unsweetened cocoa powder
- 1 teaspoon honey (or agave or maple syrup)
- Points per serving = 3 WW points
Preparation
First sift the cocoa powder to remove any lumps. Then add the ricotta and the honey.
With a fork or a handheld whisk, mix the ingredients. It will take less than a minute to combine them well.
There you go, the cocoa and ricotta cream is ready! If you want you can make a larger quantity using electric beaters and you can store it in the fridge for a couple of days.
As you can see from the photos the result is a very dense smooth cream: it looks like spreading butter. And the flavor—what can I say: fabulous! You can spread it on rusks or on bread, it doesn’t matter: you’ll get a very indulgent breakfast or snack.
This photo shows the texture of the cream better: the knife ridges remain, just like with Nutella!!!
Can you tell I’m enthusiastic about this cocoa and ricotta cream? I love delicious things that are prepared quickly and so I’m happy to give you ideas for sweet snacks or breakfasts.
This also provides a good amount of protein often missing in the traditional Italian breakfast, so it’s very useful for making a balanced morning meal.
It should be tried with lactose-free ricotta which I can’t find here in the Netherlands, to see if the taste changes and if it still remains good: if you try it let me know?
Enjoy!
by Giovanna Buono
