Wednesday, April 05, 2006

Icing Cakes and Spinning Plates

I was feeling accomplished after delivering my husband's forgotten lunch yesterday.

I spiced up the chicken he packed with an additional Greek salad and a ricotta cream dessert.

What made me feel even better? Reading the Queen of Carrot's thoughtful post on Art in Balance.


Mom2fur said...

Oh, can I have your ricotta cream dessert recipe? Is it like cannoli cream?

Queen of Carrots said...

So glad you liked it! :-)

Meredith said...

Mom2fur, I'm embarassed to say I've never had a cannoli : )

The recipe I'm using is from the South Beach diet book. It makes individual servings. It's not absolutely terrific, but it is low carb and low fat. Kind of like pudding without the starch. Take 1/2 cup part skim ricotta and mix 1 packet of artificial sweetener in it. Add 1/4 teaspoon extract of your choice (vanilla, almond, lemon) and some little garnish that complements the extract (lemon zest, slivered almonds, 1/2 teaspoon cocoa powder). Chill well before serving.

Mom2fur said...

That's very similar to cannoli cream, but I'd use real sugar. If you ever want to indulge, do try to find someone who sells freshly made cannolis--yum! (In case you don't know, they are crispy pastry tubes filled with cannoli cream.)
You could also try a St. Joseph's Day cake--same thing except the cannoli cream is piped into something like the shell of a cream puff.