Instant Low Fat Pots De Creme Recipes

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INSTANT LOW-FAT POTS DE CREME



Instant Low-Fat Pots De Creme image

I've had this recipe for a long time and don't know where it came from. It's delicious,very low fat, and will keep for a few days in the refrigerator.

Provided by ChefJanet

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

15 ounces part-skim ricotta cheese or 15 ounces fat-free ricotta cheese
6 tablespoons sugar
1/4 cup cocoa, preferably dutch process
2 tablespoons coffee liqueur
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
2 -3 tablespoons fat-free half-and-half, more as needed to give desired consistency

Steps:

  • Put ricotta, sugar, cocoa, liqueur, expresso and vanilla into a food processor or blender; process 5 seconds.
  • Scrape down mixture from the sides of the bowl and process 5 seconds more Add 1/2 and 1/2, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding.
  • Continue processing until absolutely smooth, 8 to 10 seconds more.
  • Divide among four 4- to 5-ounce ramekins or serving dishes.
  • Serve at once or refrigerate until ready to serve.
  • Note: Food processor timing is not really important.
  • Process all ingredients but 1/2 and 1/2, and then add as needed.

Nutrition Facts : Calories 289.6, Fat 9.6, SaturatedFat 5.6, Cholesterol 35.4, Sodium 153.4, Carbohydrate 33, Fiber 1, Sugar 23.9, Protein 14.2

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

EASY POTS DE CREME



Easy Pots de Creme image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

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