Peanut Butter Ricotta Spread Recipes

WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING

Steps:

• Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.

PEANUT BUTTER RICOTTA SPREAD

Steps:

• Place all ingredients in food processor and process until smooth.
• Serve immediately or cover and refrigerate until ready to serve.

CALIFORNIA RAISIN PEANUT BUTTER SPREAD

Steps:

• Measure raisins and apple juice into small saucepan and bring to a boil; reduce heat to medium and simmer 8 to 10 minutes or until raisins have absorbed all of the juice.
• Stir in honey and cinnamon; cool slightly. Stir in peanut butter.
• Spread onto graham crackers, bread, mini-bagels apple slices or celery sticks.
• Variations: Raisin Peanut Butter Griddlers -- Smear Peanut Butter Spread on whole wheat bread, top with banana slices and grill in a skillet.
• Raisin Peanut Butter Tortilla Roll-Ups: Wrap California Raisin Peanut Butter Spread and banana slices in a who;e wheat tortilla and serve in pinwheel slices.
• Note: Parents do the prep work, and let the kids assemble the sandwiches or wraps.

SWEET PEANUT BUTTER SPREAD

Steps:

• Have the butter very soft, or else it won't incorporate well, lightly melt it if nessecary.
• Drop all ingredients into a bowl and beat with a spoon or whip for 1 minutes or until smooth.
• Milk may replace cream if desired, add more if it is not the texture you like.

PEANUT BUTTER SPREAD

Steps:

• Place all ingredients in food processor until smooth. Serve immediately, or store in refrigerator up to a week.

FUDGY PEANUT BUTTER RICOTTA PIE

Steps:

• Melt chocolate chips and spread 2/3 of it into crust bottom and up sides about half.
• Put crust in freezer and save rest for top of pie.
• With electric mixer, mix butter, peanut butter and 1/4 cup plus 2 tablespoons sugar for 2 minutes at medium speed until smooth.
• Add ricotta cheese and mix for 1 additional minute on medium.
• In seperate bowl, whip heavy cream with the 1 tablespoon sugar and vanilla until it holds a soft peak.
• Gently fold cream mixture into the peanut butter mixture making sure to incorporate all of the cream.
• Get out crust from freezer and scoop filling carefully into crust.
• Refrigerate for 1-2 hours.
• With fork, drizzle remaining melted chocolate chips over top and serve.