Whipped Ricotta Protein Truffles Recipes

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WHIPPED RICOTTA PROTEIN TRUFFLES



Whipped Ricotta Protein Truffles image

These protein truffles made with ricotta cheese are perfect for breakfast or for an anytime snack.

Provided by Yoly

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 10m

Yield 20

Number Of Ingredients 8

½ cup whole-milk ricotta cheese
½ cup roasted honey peanut butter (such as Skippy®)
2 tablespoons sugar-free peanut butter-flavored syrup (such as Torani®)
1 teaspoon vanilla extract
2 scoops vanilla protein powder
2 packets stevia-erythritol sweetener (such as Truvia®)
1 pinch salt
⅓ cup chopped dry roasted peanuts

Steps:

  • Combine ricotta cheese, peanut butter, peanut butter syrup, and vanilla extract in a bowl and mix with a hand mixer until well combined. Add protein powder, sweetener, and salt; mix until smooth.
  • Roll mixture into 1-inch balls and coat in chopped peanuts. Refrigerate until ready to serve.

Nutrition Facts : Calories 69.9 calories, Carbohydrate 2.3 g, Cholesterol 1.3 mg, Fat 4.6 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 78.1 mg, Sugar 0.8 g

WHIPPED RICOTTA TARTINE RECIPE BY TASTY



Whipped Ricotta Tartine Recipe by Tasty image

Elegant appetizers don't need fancy ingredients to be tasty. Humble ricotta is whipped with olive oil and lemon zest to create a pillowy bed for zucchini spirals and crispy prosciutto.

Provided by Katie Aubin

Categories     Sides

Time 37m

Yield 4 servings

Number Of Ingredients 10

4 slices prosciutto
1 baguette, sliced on the bias into 8 pieces
1 tablespoon olive oil, plus more drizzling
1 cup whole milk ricotta cheese
1 lemon, zested
kosher salt, to taste
1 small zucchini
freshly ground black pepper, to taste
2 cloves garlic cloves, halved
2 tablespoons fresh italian parsley, chopped, for garnish

Steps:

  • Preheat the oven to 425°F (220°C).
  • Arrange the prosciutto slices in a single layer on a baking sheet. Bake for about 6 minutes, flipping halfway, until crispy. Remove from the oven and let cool.
  • Add the baguette slices to another baking sheet and drizzle with olive oil on both sides. Toast in the oven for 7-10 minutes, flipping halfway, until golden brown. Remove from the oven and let cool.
  • Meanwhile, add the ricotta, 1 tablespoon olive oil, the lemon zest, and a pinch of salt to a food processor. Blend until whipped and creamy, about 2 minutes.
  • Use a vegetable peeler to thinly slice the zucchini into ribbons. Transfer to a medium bowl and toss with pepper, salt, and a drizzle of olive oil.
  • When ready to assemble, rub each toasted baguette slice on both sides with the cut side of a garlic clove.
  • Spread about 2 tablespoons of the whipped ricotta onto each piece of toast. Wrap the zucchini ribbons around your fingers to curl, then place on the ricotta-topped toast. Top each piece with a crumbled half-slice of crispy prosciutto. Garnish with the parsley, salt, and pepper.
  • Enjoy!

Nutrition Facts : Calories 347 calories, Carbohydrate 45 grams, Fat 12 grams, Fiber 3 grams, Protein 15 grams, Sugar 5 grams

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