Instant Low Fat Pots De Creme Recipes
INSTANT LOW-FAT POTS DE CREME
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
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
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
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
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
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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