Holiday Chocolate Chip Ricotta Pudding with Hazelnuts

Holiday Chocolate Chip Ricotta Pudding with Hazelnuts
Makes:
8
servings, 1/4 cup each
Prep Time:
10
minutes
Total Time:
130
minutes
1

In this recipe:

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Ingredients:

  • 1 container (15 ounces) part skim ricotta cheese
  • 1/2 cup plain fat free Greek yogurt
  • 3 tablespoons Rich Milk Chocolate Flavor NESTLÉ Hot Cocoa Mix
  • 3 to 4 tablespoons honey
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 3 tablespoons toasted chopped hazelnuts*

Directions:

ADD ricotta cheese to food processor or blender ; cover. Process for about 3 minutes or until very smooth. Add yogurt, hot cocoa mix and honey; process until smooth.

TRANSFER mixture to a medium bowl; fold in morsels. Cover; refrigerate for 2 to 3 hours. Divide pudding among small espresso-like cups; top with a spoonful of toasted hazelnuts.

* To toast hazelnuts: Place nuts in a dry skillet; toast over medium heat, shaking skillet occasionally, for about 3 to 4 minutes or until lightly browned. Watch carefully so the nuts do not burn.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Holiday Chocolate Chip Ricotta Pudding with Hazelnuts

    Ingredients

    • 1 container (15 ounces) part skim ricotta cheese
    • 1/2 cup plain fat free Greek yogurt
    • 3 tablespoons Rich Milk Chocolate Flavor NESTLÉ Hot Cocoa Mix
    • 3 to 4 tablespoons honey
    • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
    • 3 tablespoons toasted chopped hazelnuts*

     

    Directions

    ADD ricotta cheese to food processor or blender ; cover. Process for about 3 minutes or until very smooth. Add yogurt, hot cocoa mix and honey; process until smooth.

    TRANSFER mixture to a medium bowl; fold in morsels. Cover; refrigerate for 2 to 3 hours. Divide pudding among small espresso-like cups; top with a spoonful of toasted hazelnuts.

    * To toast hazelnuts: Place nuts in a dry skillet; toast over medium heat, shaking skillet occasionally, for about 3 to 4 minutes or until lightly browned. Watch carefully so the nuts do not burn.

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