Well…four if you get fancy. These, like the pistachio bars, are in the Jan/Feb issue of Everyday Food. If there’s one thing I love — it’s cheese. If there’s another thing — it’s coffee. So, this really is the perfect dessert at my house.
In addition, there’s just a little bit of sugar and you can use low fat ricotta if you want to be a semi-healthy.
Cappuccino Parfaits:
1 15-oz container of ricotta cheese
1/2 cup sugar
2 tsp instant espresso powder
Fancy garnish: 4 mini biscotti or amaretti cookies
In a food processor, puree the ricotta, sugar and espresso powder until smooth. Let it go for a minute or so to get the lumps out of the ricotta. Scrape down the sides as needed.
Spoon mixture evenly into four serving dishes. Refrigerate at least 30 minutes and up to one day. Just before serving, place cookie on top (just stuck into the mixture a bit) or you can also crumble it.
These kind of reminded me (flavor-wise) of tiramisu. I really liked mine and jwa seemed pleased with his. I think this one is a keeper.
Did you just start getting this magazine? Do you like it? I was pondering a subscription, but David has us signed up for over 10 mags and I can’t even keep up with my own Cooks Illustrated.
Also love the fact that someone blogged about you cooking. Fun.
Yeah, I just got a subscription a couple of months ago. I like it! Eating Well is still my favorite but Everyday Food is quite useful. I watch the show most weekends because it’s on right before America’s Test Kitchen.
The slashfood thing was quite fun 🙂
Another question. What type of espresso powder do you use? Thanks.
Ummm…they only have one kind at my grocery store here…it’s in the coffee aisle. It’s in a little jar. Let me see if I can find a pic of it or something…
Here it is:
http://www.gourmetsleuth.com/pDetail.asp?p=230
They should have that kind in your grocery store for $3 or so…