15 ounces of part skim ricotta cheese
4 whole eggs
1 cup of Splenda
1/3 cup fat free half-and-half
1/3 cup unsweetened cocoa powder
3 tablespoons almond extract
1 tablespoon lemon juice
Preheat oven to 350 degrees. Place all ingredients in a food processor and allow to blend
for about 5 minutes - this will allow the ingredients enough time to become very smooth -
even the grainiest ricotta. Spray pan with Pam, being sure to spray the sides and bottom.
Bake 30-45 minutes until set. I double the recipe and bake for 1 hour and 15 minutes and
use a medium spring form pan. Turn off oven and let sit in oven for 1 hour until it cools.
Enjoy!
