So, the husband bought a mini German Chocolate cake from Wegman's and of course I can't eat any of it since it is filled with carbs. The coconut filling looked so good, I decided to come up with my own version! I found that just a spoonful satisfies my craving, and leaves me with enough for the week.
For the Almond Joy Filling:
1 c Ricotta cheese - I use the low fat Sorrento and I think that FF would work too
1/4 c chopped pecans
1/4 c shredded coconut
1 tsp coconut extract
1/4 c Splenda
possibly a splash of dairy
In a dry skillet, heat the pecans and coconut over medium high heat. You want to the coconut to turn a nice toasty brown, but not burn. Stir almost constantly and as soon as it is a nice light brown, turn the heat off and pour onto a plate or into a bowl so it doesn't keep cooking. Place the ricotta cheese in a food processor and whir for 30 sec. Add the Splenda and extract and whir again to that you have a smooth creamy filling. You might need to add a splash of dairy, depending on how wet the ricotta is. Add the toasted pecans and coconut and give a few quick pulses just to combine. Taste and try not to eat all of it right out the bowl!
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