Chocolate and Ricotta Pudding
This chocolate and ricotta pudding is a creamy, protein-rich dessert made with simple ingredients like ricotta, dark chocolate, and a hint of sweetener. It takes less than 10 minutes to prepare, requires no baking, and is perfect as an energizing snack or a light yet satisfying dessert.
Servings: 2 porzioni
Calories: 230kcal
Equipment
- 1 Blender or food processor
- 1 Spoon
- 1 Serving cups
- 1 Kitchen scale
- 1 Knife
Ingredients
- 125 gr fresh ricotta preferably low-fat
- 30 gr dark chocolate 70% cacao
- 2 tablespoons milk partially skimmed
- 30 gr spreadable cheese light
- 2 teaspoons powdered sugar
- 1 pinch ground cinnamon
- ¼ teaspoon vanilla extract
- shavings chocolate for decoration
Instructions
- Place the broken chocolate and milk in a microwave-safe bowl and heat on high for 30 seconds.
- Stir and, if necessary, heat for another 15 seconds until the chocolate is fully melted. Let it cool slightly.
- In a blender, combine the ricotta, spreadable cheese, powdered sugar, cinnamon, and vanilla extract.
- Blend until smooth and creamy, stopping once or twice to clean the edges of the container.
- Add the melted chocolate and continue blending until all ingredients are well combined.
- Divide the pudding into two cups (about 80 g each) and garnish with chocolate shavings.
- For a thicker pudding, refrigerate for a few hours or overnight.
Notes
Variations and Customizations
The beauty of this recipe lies in its versatility. You can easily adapt it to your tastes or nutritional needs:- Lactose-free version: use lactose-free ricotta and spreadable cheese, and plant-based milk.
- Higher protein version: add a tablespoon of chocolate or vanilla protein powder.
- Coffee version: replace the milk with cold espresso for a stronger flavor.
- Mint version: add a few drops of mint extract and omit the cinnamon.
- Creative toppings: try fresh fruit, granola, chopped nuts, or a teaspoon of peanut butter.
Nutrition
Calories: 230kcal