Guiltless Ricotta Delight

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“I love ricotta. Many years ago when my son was little a friend of his asked me to make him ricotta with cinnamon and sugar. I was hooked. The italian in me just bams things so specific amounts and times are tough but I will try :) You can use your imagination with this one. You get the sweetness without the guilt. This might fit nicely into both a lowfat and low carb diet too.”

Ingredients Nutrition

  • 1 (32 ounce) container part-skim ricotta cheese (or whole)
  • 1 package soft tofu
  • 12 cup chopped pecans
  • 12 cup sugar (or other sub such as splenda may be used, measure to sweetness of regular sugar)
  • 1 cup butterscotch chips


  1. Put entire container of ricotta in a nice sized bowl.
  2. Drain tofu and coarsely and finely crumble without making mush.
  3. Add tofu to ricotta and blend gently with a fork to mix.
  4. Mix to blend do not whip it.
  5. Add pecans and sugar and mix well to blend.
  6. Put in a nice bowl and top with butterscotch chips.
  7. Best served chilled.
  8. Serve this with a medly of different fruit pieces (maybe some succulent strawberries on a romantic night for a change of pace without whipped cream) or serve on top of a plain but not too sweet cookie of your choice.
  9. Have a cup of espresso and enjoy.
  10. *This would be a yummy filling for those who would like to make a different variation of their own cannolli.
  11. Servings depend on who is eating it but if you are sharing you can double.
  12. Enjoy!

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