• 1 carton (15 ounces) ricotta cheese
• ⅔ cup Dierbergs powdered sugar
• ½ teaspoon almond extract
• ½ cup heavy whipping cream, whipped
• ¼ cup finely chopped maraschino cherries, drained
• ¼ cup mini semisweet chocolate chips
• ¼ cup roasted and salted shelled pistachios, chopped
• Pirouette cookies or biscotti

In large bowl with hand mixer, beat ricotta, powdered sugar, and extract at medium speed until well mixed. Gently fold in whipped cream.

 

Scoop ¼ cup ricotta mixture onto each of 12 dessert plates; top with 1 teaspoon cherries. Place 1 teaspoon chocolate chips and pistachios on each plate. Serve with cookies.

Servings: 12
Serving Size: Per Serving without Cookies

Per Serving
Calories: 166
Cholesterol: 32 mg
Fat: 11 g
Sodium: 45 mg
Carbohydrates: 13 g
Protein: 5 g
Fiber:
Saturated Fat: N/A