- 1 pound [454 g] Ricotta cheese
- 1/4 cup [60 g] sugar
- 1 cup [250 mL] mini chocolate chips
- 1 cup [250 mL] whipping cream, whipped
- 1/2 teaspoon [2.5 mL] vanilla
- Chopped pistachio nuts
- Maraschino cherries
- 1 box decorative cookies
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- Into a food processor or a blender, beat cream cheese slowly beating in sugar, until light.
- Delicately fold in chocolate chips, whipped cream and vanilla.
- Spoon mixture into individual dessert bowls.
- Refrigerate until really cold.
- To serve, sprinkle each serving with chopped pistachio nuts and decorate each with Maraschino cherries and 2 decorative cookies.
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