◊◊◊◊

 Back to Main Diet Page

Go to recipe lists at bottom of page

◊◊◊◊

Phase 1 Desserts

(use in all Phases)

I do not recommend eating the no-sugar-added gelatins and puddings (Jell-O or other brands) because they contain aspartame; however, I do include some recipes on my site that use these, because many people choose to eat them.

Ricotta Crème Desserts

Some Ricotta Tips

You can use any sugar substitute that you want, but in these recipes, I will use Splenda as the sweetener of choice because it seems to be the preference of the majority. However, you can use any sugar substitute that you like, adjusting amounts according to the type used.

In addition to having these for dessert, you can eat them for a snack or prepare the night before for an instant breakfast.

Most of these are for two servings. Adjust recipe for the number of servings you want to make. They keep for several days.

Some brands of ricotta cheese are smoother than others. If you find a smooth one, you can mix the dessert with a spoon—you don’t need a blender or mixer unless you have a “grainy” ricotta. If desired, you can use a small hand blender, available in a few brand names for around $10.00.

I use the Kroger brand of ricotta, which is so smooth it melts in your mouth, and can be mixed using a spoon, no blender necessary. The most recommended brands on the forums are Kroger, Polly-O, and Frigo. Not recommended are Sorrento and Sargento. Try brands until you find one you like.

I use pure vanilla extract rather than the imitation vanilla flavoring, even though it's more expensive, as I think it gives the desserts a better flavor.

I have not tried all of the following recipes, so if you find any that don’t work, would you let me know?

Basic ricotta crème desserts using flavorings and extracts

One serving.

1/2 cup part-skim ricotta cheese

Any flavoring you like (many are available) usually 1/4 to 1/2 teaspoon

2 or 3 packets sugar substitute

Mix and chill. Can top with nuts, if desired.

Use your imagination to come up with many varieties. Some suggestions follow.

Vanilla Ricotta Crème

Two servings, doubled, from SBD book.

1 cup part-skim ricotta cheese

1/2 teaspoon vanilla extract

2 or 3 packets sugar substitute, such as Splenda

Mix all ingredients in a 2-cup measuring cup or a small bowl. Put into two dessert dishes, cover, and chill. 

Almond Ricotta Crème

Two servings, doubled, from SBD book.

1 cup part-skim ricotta cheese
1/2 teaspoon almond extract
2 or 3 packets sugar substitute, such as Splenda

2 teaspoons slivered toasted almonds

Mix together the ricotta, almond extract, and sugar substitute in a 2-cup measuring cup or small bowl. Put into 2 dessert bowls, cover, and chill. Sprinkled with toasted almonds before serving.

Orange-Lime Ricotta Crème

One serving.

1/2 cup low fat or part skim ricotta cheese

1 tablespoon fresh lime juice (about 1/2 lime) using some of the pulp

1/8 teaspoon vanilla extract

1 or 2 drops orange extract

1 or 2 packets Splenda (to your taste)

Mix, chill if desired, and serve.

Key Lime Ricotta Crème

One serving.

1/2 cup low fat or part-skim ricotta cheese

1 or 2 tablespoons bottled Key Lime juice (to your taste)*

2 packets Splenda

1/2 to 1 teaspoon pure vanilla extract (optional)

Cinnamon to taste (optional)

Mix, chill if desired, and serve.

*Note: I use Nellie and Joe's Famous Key West Lime Juice.

Mocha Ricotta Crème I

Two servings, a variation from the SBD book.

1 cup part-skim ricotta cheese

2 teaspoons unsweetened cocoa powder

1 teaspoon instant coffee

1/2 teaspoon vanilla extract

2 or 3 packets sugar substitute, such as Splenda

Mix all ingredients in a 2-cup measuring cup or a small bow. Put into 2 dessert bowls, cover, and chill.

Mocha Ricotta Crème II

Two servings. From a SBD forum posted by new_diet: “I have been experimenting with some ingredients for the ricotta desserts, and finally I came up with a winner.”

1 cup part-skim or low fat ricotta cheese

2 packets Splenda

1 heaping teaspoon cocoa powder (that’s about 2 level teaspoons)

1 teaspoon instant coffee

1 tablespoon sugar-free chocolate syrup*

1 tablespoon vanilla extract

1 tablespoon fat-free half & half

Mix all ingredients well using a spoon. Chill before serving. Consistency will be soft.

Note from MizFrog: This is a good one, and I make it often. You can put it in the freezer for about 30 minutes or so to chill fast.

*Use real, thick chocolate syrup, such as Walden Farms or Atkins, not the thin flavored kind like Da Vinci.

Mocha Ricotta Crème III

Two servings.

1 cup part-skim ricotta cheese

1 heaping tablespoon cocoa

4 packets Splenda

1/4 cup very strong instant coffee (about 2 tablespoons in 1/4 cup boiling water)

Mix the ricotta and coffee (the coffee sort of melts the ricotta and makes it smoother). Add the cocoa and Splenda; mix until creamy. Pour into two serving dishes and chill before serving.

Spicy Ricotta Crème

Two servings.

1 cup part-skim or low fat ricotta cheese

1/2 teaspoon cinnamon

1/4 to 1/2 teaspoon ginger

Dash of nutmeg (or to taste)

1/2 teaspoon pure vanilla extract

2 packets Splenda

Toasted pecan halves (optional)

Mix all ingredients, put in two dessert dishes, and chill before serving, if desired. Top with the toasted pecan halves if using.

Spice variation: 1 teaspoon pumpkin pie spice, 1/8 teaspoon nutmeg, 1/4 teaspoon cinnamon.

Peanut Butter Ricotta Crème

One serving. Vary the ingredient amounts to your taste.

1/2 cup low fat or part-skim ricotta cheese

1 teaspoon to 1 tablespoon natural peanut butter

1 or 2 packets Splenda

1/4 to 1/2 teaspoon pure vanilla extract

Dash of cinnamon (optional)

Mix as desired, put in dessert dish, chill, and serve. Sprinkle with cinnamon, if desired, before serving.

Peanut Butter-Chocolate Ricotta Crème

Two servings.

1 cup low fat or part-skim ricotta cheese

1/2 teaspoon vanilla extract

2 or 3 packets Splenda

1/2 to 1 tablespoon natural peanut butter

1/2 to 1 tablespoon baking cocoa (or 1 to 2 tablespoons sugar-free chocolate syrup)

Mix as desired, put in 2 serving dishes, chill, and serve. If using chocolate syrup, you can pour on top instead of mixing in, if desired.

Chocolate-Coconut Ricotta Crème

Two servings. Tastes like an Almond Joy!

1 cup ricotta cheese

2 teaspoons good baking cocoa (such as Ghirardelli)

3 packets Splenda

1/2 teaspoon coconut flavoring

Sliced, toasted almonds (optional)

Mix and chill. Top with almonds before serving.

Chocolate-Orange Ricotta Crème

Two servings.

1 cup low fat or part skim ricotta cheese

1 tablespoon baking cocoa

1 packet Splenda

Orange Jell-O powder

Mix, chill, and serve.

This is from a forum, and the poster didn't say how much Jell-O powder to use, but I'd guess about a tablespoon or two.

Chocolate-Lemon Ricotta Crème

One serving.

1/2 cup low fat or part-skim ricotta cheese

1 teaspoon cocoa powder

1 packet Splenda

1/4 teaspoon vanilla extract

1/4 teaspoon grated lemon rind

Mix, chill, and serve.

Maple-Nut Ricotta Crème

One serving.

1/2 cup low fat or part-skim ricotta cheese

1/4 teaspoon maple flavoring

1/4 teaspoon vanilla extract

1 packet Splenda

1 or 2 tablespoons toasted, chopped pecans or walnuts (optional)

Sprinkle of cinnamon (optional)

Blend first four ingredients and put in dessert cup. Sprinkle with some cinnamon, if desired, and chill. Top with chopped pecans or walnuts, if using, just before serving.

Lemon Poppy Seed Ricotta Creme
One serving.

1/2 cup low fat or part-skim ricotta cheese

1/2 teaspoon fresh lemon juice

1/2 teaspoon poppy seeds

1 packet Splenda

Mix, chill, and serve. Amounts can be adjusted to taste.

Banana Bread Whip Ricotta Crème

Two servings. From Julia Skelley.

1 cup low fat or part-skim ricotta cheese

1/2 teaspoon banana flavoring

2 packets Splenda (Julia uses Sugar Twin)

1/4 cup walnut pieces (can use English walnuts or black walnuts) toasted if desired

Mix ricotta cheese, flavoring, and sweetener by hand or with blender. Stir in walnut pieces (or sprinkle on top just before serving). Chill and serve.

Baked ricotta and cottage cheese desserts

Sweet Ricotta Squares with Creamy Sauce and Almonds

Four servings. From SBD forum, posted by howie821.

2 cups (16 ounces) fat free or part skim ricotta cheese

1/2 to 1 cup granular Splenda (I use 1 cup)

1 cup Land O Lakes Gourmet Fat-free Half and Half

1/4 teaspoon ground cinnamon (optional but good)

1 teaspoon pure vanilla extract

Sliced almonds, toasted, for topping the dessert (optional but good)

Preheat oven to 350 degrees F. In a large bowl, mix together the ricotta cheese and Splenda until smooth. Pour into an 8-inch square baking dish, and place in the preheated oven for 20 minutes. Continue to bake another 10 to 20 minutes, checking the mixture every 5 minutes until it separates from the sides of the pan. When it pulls away from the sides, remove from oven and cool.

Cut the baked ricotta into serving-sized squares, and place in a deep serving dish. Sprinkle with the vanilla extract. 

Bring the half and half and cinnamon just to a boil in a saucepan. Pour the half and half evenly over the squares, and allow to soak. 

Serve topped with 1 or 2 tablespoons of toasted almond slices per serving (or unsalted pistachios, unsalted pecans, or a mixture of those nuts). 

Note from MizFrog: This is a good recipe. In my oven, it takes 35 to 40 minutes to bake. The squares are thin. Sometimes I use a 6- x 9-inch glass dish, which is smaller and makes the squares a bit thicker. You can also stir the vanilla into the half and half before pouring over the squares, instead of sprinkling the squares with it. and stir the cinnamon into the ricotta cheese instead of mixing it with the half and half.

Desserts Made With Cream Cheese

Ricotta-Cream Cheese-Yogurt Dessert

Four servings.

1 cup low fat or part-skim ricotta cheese

8 oz low fat or fat free cream cheese

1/2 cup nonfat yogurt (plain or vanilla)

Sugar substitute to taste

Squirt of lemon juice

Blend in blender until smooth. Chill before serving.

VARIATIONS: Add about 3 tablespoons of your favorite sugar-free Jell-O gelatin, and blend well (the forum poster said to try strawberry banana or lemon). Can also use this recipe in a fruit parfait.

Creamy Lemon Dessert

Four servings. Very similar to above recipe.

6 oz. carton no-sugar-added vanilla yogurt (2/3 cup)

8 oz block nonfat or low fat cream cheese (softened)

1 cup low fat or part-skim ricotta cheese

1 tablespoon pure vanilla extract

1 teaspoon lemon juice (or more to taste)

4 packets Splenda (or 2 to 4 tablespoons granular Splenda)

Blend all ingredients in blender (or in bowl using wire whisk) until smooth. Chill before serving.

Spoon into 8 individual dessert dishes and chill. In Phase 2, can top with fresh fruit or a fruit topping. (See recipes in Phase 2 Desserts, or use canned no-sugar-added cherry pie filling.)

Following are some "Boz Cup" recipes originally created by LLBoswell and posted on the Prevention.com SBD forum. Others created and posted their own versions.

Chocolate-Peanut Butter Boz Cup

One serving.

2 tablespoons low fat or fat free cream cheese (2 oz, or 1/4 of an 8-oz block)

1 tablespoon all natural peanut butter

1 teaspoon pure vanilla extract

1/2 to 1 tablespoon good cocoa (such as Ghiradelli)

Sugar substitute of choice, to your taste (Splenda is good)

Land O’Lakes fat-free half & half (enough for desired consistency)

Mix, chill, and serve.

Cinnamon Mocha Boz Cup

Except for the cream cheese, no amounts were given by the person who posted this.

2 tablespoons low fat or fat free cream cheese

Espresso powder

Cocoa powder

Cinnamon

Splenda

Vanilla extract

Land O’ Lakes fat-free half & half (enough for good consistency)

Mix, chill, and serve.

Orange Chocolate Boz Cup

Makes 3 servings. Created by Love2Dance and posted on Prevention.com forum.

6 tablespoons nondairy cream cheese substitute

2 tablespoons good cocoa (such as Ghiradelli)

Scant 1/8 teaspoon orange extract

1 teaspoon granular Splenda

Mix it all together and grab a spoon!

Cheesecakes

Cream cheese is listed as a condiment on the Foods to Enjoy lists, with a limit of 2 tablespoons per serving, so cheesecake servings should be small.

Cheesecake

From an SBD forum.

1 package (8 oz) low fat cream cheese

1/4 cup part-skim ricotta cheese

2 eggs

1 tablespoon pure vanilla extract

3/4 cup granular Splenda

Pinch of salt

Preheat oven (the poster didn’t say what temperature). Combine all ingredients with a mixer. Mix until you achieve a nice and creamy consistency. Spray a pie pan with some cooking spray, and pour the mixture in. Bake for 30 minutes. Cool before serving.

Cheesecake Cups

Eight servings. From a SBD forum. See note below.

1/2 cup finely crushed almonds (8 tablespoons)

2 packages (8 oz each) fat free cream cheese (can use low fat)

2 teaspoons flavoring of your choice (vanilla, almond, orange, lemon, strawberry, etc.)

2 eggs

1/2 cup Splenda granular (or equivalent of other granular sugar substitute)

Preheat oven to 325 degrees. Put 1 tablespoon of crushed almonds in the bottom of 8 foil baking cups.

In bowl, combine cream cheese, flavoring, eggs, and Splenda, and mix until well blended and creamy. Put about 2 tablespoons of cream cheese mixture on top of almonds in each cup. Bake for about 25 minutes.

Note: Each cup contains 4 tablespoons of cream cheese, and the SBD serving size is “legally” limited to 2 tablespoons, so be aware that you are eating double the serving size when you eat one of these.

Ricotta cheese and cottage cheese desserts

Jell-O Fluff

Makes four servings. From a forum.

1 package sugar-free Jell-O (any flavor, 4-serving size)

1 cup low fat cottage cheese

1 teaspoon vanilla extract

Prepare the Jell-O as directed on package. Cool in fridge but take it out before it sets. When cool, blend with the cottage cheese. (Use countertop blender or hand blender.) Blend until smooth. Pour into serving-size containers, cover, and chill until set.

Experiment with flavors. This is especially good with cherry Jell-O. If you use orange Jell-O, it tastes like a Dreamsicle.

Cherry Fluff

A variation of above recipe. Two servings. From a forum.

1/2 cup low fat cottage cheese
1/2 cup part-skim ricotta cheese
1 package (4-serving size) sugar-free cherry-flavor Jell-O

Prepare Jell-O according to package directions. Chill until cooled but not set.

Put all in a blender and blend until smooth. Pour into two small containers with lid. Chill until set.

Cottage Cheese Jell-O Dessert

From a forum.

1 large carton (1 lb 8 oz) low fat cottage cheese

1 package sugar-free Jell-O (use dry, not prepared)

Mix the dry, powdered Jell-O with the cottage cheese and serve.

Jell-O Ricotta Dessert

Contributed by Jean Lockwood.

1 package sugar-free Jell-O (4-serving size)

1 cup boiling water

1 cup low-fat ricotta cheese

Dissolve Jell-O in boiling water and allow to cool to lukewarm. Put ricotta cheese in a blender. Add the Jell-O to the blender. Blend until frothy. Pour or spoon into individual dishes or into dessert bowl and chill. Garnish with some chopped nuts if you like.

Jell-O Yogurt Dessert

Contributed by Jean Lockwood. Modified.

1 package berry-flavored sugar-free Jell-O (4-serving size)

1 cup boiling water

1 8-oz container (1 cup) low fat or nonfat, no-sugar-added berry yogurt (same berry flavor as Jell-O)

Dissolve Jell-O in boiling water. Cool until lukewarm. Using a wire whip, stir yogurt into Jell-O. Pour or spoon into individual dishes, or into dessert bowl and chill.

Desserts using sugar-free syrups

There are a few brands of sugar-free syrups. These are usually also calorie free and carb free. The Da Vinci brand comes in more than 40 flavors. Another brand is Artisan Coffee Roasters. Atkins makes a vanilla syrup.

Use your imagination to come up with lots of dessert combinations using these syrups.

Basic Ricotta Crème Dessert (using sugar-free syrup)

1/2 cup low fat or part-skim ricotta cheese

1 tablespoons Da Vinci sugar free syrup, any flavor

Mix, chill, and serve.

Variations:

·   Top with toasted, chopped nuts.

·   Add a bit of flavoring or extract in a flavor that complements the syrup flavor.

·   Add a packet of Splenda for more sweetness.

·   In Phase 2, can add a teaspoon or two of Jell-O sugar-free pudding mix in a flavor that complements the syrup flavor.

Peanut Butter-Caramel Ricotta Crème (using sugar-free syrup)

Two servings.

1 cup part-skim or low fat ricotta cheese

1 tablespoon natural peanut butter (sugar free)

2 tablespoons Da Vinci Gourmet sugar free caramel syrup

1 tablespoon fat free half & half (if needed for consistency)

1 packet Splenda (or more to taste)

Blend ingredients well in a small bowl or cup until mixture is smooth and thick.

Yogurt desserts

Yogurt desserts using flavorings and extracts

Plain yogurt, cocoa powder, Splenda, and a dash of pure almond extract.

Plain yogurt, cocoa powder, cinnamon, and Splenda

Plain yogurt, maple extract, and Splenda

Plain yogurt, pure orange extract, cocoa powder, Splenda

Note: Browse the extract aisle of your supermarket, and use your imagination to create others.

Peanut Butter Yogurt Dessert

2 tablespoons natural crunchy peanut butter*

1 cup plain yogurt

1/2 teaspoon vanilla extract

3 packets Splenda (or to taste)

Mix and chill. Note from forum poster: This has the “bite” of yogurt, the crunch of peanuts, and the creaminess of ice cream.

*Note: This is your nut allowance for the day.

Miscellaneous Desserts

Peanut Butter-Fudgsicle Dessert

One serving.

1 no-sugar-added fudge bar, such as Fudgsicle