Holiday Chocolate Chip Ricotta Pudding with Hazelnuts

Holiday Chocolate Chip Ricotta Pudding with Hazelnuts

In this recipe:

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10 min.
130 min.
8 servings, 1/4 cup each


  • 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*
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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: 8

  • Amount Per Serving

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

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