Lemon Peel Ricotta Creme Recipes

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LEMON PEEL RICOTTA CREME



Lemon Peel Ricotta Creme image

Lemon Peel Ricotta Creme recipe is fast and easy to make and tastes like a pudding.

Provided by Peggy Trowbridge Filippone

Categories     Dessert

Time 1h5m

Yield 1

Number Of Ingredients 4

1/2 cup part-skim ricotta cheese
1/4 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1 packet sugar substitute

Steps:

  • Gather the ingredients.
  • In a small bowl, mix together ricotta cheese , grated lemon peel, vanilla extract , and sugar substitute. If desired, transfer to a pretty dish and chill until ready to serve.
  • This recipe easily can be doubled, tripled or quadrupled, but it's easier to fight the temptation to eat the whole bowl by making only one serving at a time.

Nutrition Facts : Calories 177 kcal, Carbohydrate 7 g, Cholesterol 38 mg, Fiber 0 g, Protein 14 g, SaturatedFat 6 g, Sodium 122 mg, Sugar 1 g, Fat 10 g, ServingSize 1 serving Lemon Ricotta Creme, UnsaturatedFat 0 g

LITTLE LEMONY RICOTTA CHEESECAKE



Little Lemony Ricotta Cheesecake image

These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.

Provided by Rozanne Gold

Yield Makes 6 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
2/3 cup sugar
1/2 cup fresh lemon juice
4 teaspoons finely grated lemon peel
2 8-ounce packages cream cheese, room temperature
1 cup whole-milk ricotta cheese
2 extra-large eggs
2/3 cup purchased lemon curd

Steps:

  • Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute. Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
  • Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Spread lemon curd over chilled cheesecakes and serve.

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