11¼2 C. ricotta cheese
1¼3 C. confectioner’s sugar
2 tsp. vanilla
3 Tbsp. mini semisweet chocolate chips
6 Italian Biscotti, chocolate, coarsely chopped
In food processor combine ricotta, sugar and vanilla. Puree until
smooth. Put mixture into bowl and add chocolate. Divide two thirds
of chopped cookies among 4 dessert glasses. Top with pudding and
remaining cookies. Refrigerate and serve. Sprinkle with cinnamon
and/or toasted almonds. |
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