Ingredients
Scale
- 32 oz whole milk ricotta, strained
- 1 cup powdered sugar (I use Swerve Confectioner for a sugar free version)
- 1/2-1 tbsp vanilla (adjust it to your likings)
- 1 tsp salt
- 1/4 cup chocolate chips (I use Lily's Sugar-Free)
- 1 tbsp yacon syrup (can omit or add 1 tsp marsala wine)
Instructions
- Place the strained ricotta in a food processor. Process until smooth. Add all other ingredients, except for chocolate chips, and continue to process until fully combined.
- Place mixture in a large bowl and stir in chocolate chips.
Notes
- liked the added depth that brown sugar gave to this recipe. I probably would not have added if I was to use it as a filling as the fried pastry has plenty of sugar in it.
- You should be able to use a hand-held mixer if you do not have a food processor.
- Serve this dip with sliced strawberries, Whole30 Crepes,broken waffle cones or graham crackers.
- See above post for ricotta straining directions.
- Prep Time: 5
- Category: Desserts, Snacks
- Method: No-Bake
- Cuisine: Italian
- Diet: Diabetic
Nutrition
- Serving Size: 3 oz
- Calories: 102
- Sugar: 2.3
- Fat: 7.6
- Carbohydrates: 2.3
- Protein: 6.4
