Last time we did the South Beach diet, I was really disappointed by the “dessert” you were allowed on phase one*. You know, that concoction with ricotta cheese? It always tasted OK, but the consistency made me gag a little.
This second time around, Mr. Plain has hit upon the finest South Beach Phase One Dessert ever invented.
1 cup part-skim CALABRO ricotta cheese
2 packets Equal
1/2 tsp almond extract
2 Tb Scharffen Berger unsweetened cocoa powder
Mix well.
Add:
10 mini chocolate chips
1 Tb toasted sliced almonds
Mix gently. Makes two servings.
YUM! And note that the brand of ricotta cheese is so important. We had been using what is standard in our area (Precious brand), but this Calabro stuff is great! A much more subtle flavor, and a finer texture. But the important thing is finding a ricotta and a cocoa powder that you enjoy.
So there you have it, my feeble attempt at a recipe — and it’s not even mine. But if you want some really great ones, head over to Kalyn’s Kitchen for lots and lots of South Beach recipes. And she even has pictures of the food!
(* YES, we’re still doing phase one. I’m too scared to stop! So far I’m down 12 pounds since Jan 2, but what if we go to phase two and I gain weight?? Or I don’t lose weight?? Panic, mayhem… Ahem… I’m better now.)
{ 16 comments… read them below or add one }
Ricotta cheese…isn’t that the stuff I put in lasagna? And people mix that with chocolate? Huh. Who knew.
Karly, I know, isn’t that gross-sounding? It is really good with the right ricotta, though.
Thank you! Thank you!
I’ve been low-carbing it and the jeans are getting bigger (okay a little less tight) but I miss sweets the most (well and bread and crackers too!)
The good thing is that you see such quick results that it keeps you honest.
Congrats on dropping 12 pounds!
I never tried any of the desserts–except Phase 2 approved dark chocolate–because they sounded so disgusting. This sounds palatable though–thanks for sharing it!
Twelve pounds! Way to go! That’s incredible. Every time I’ve faithfully done phase one I’ve experienced that “scared to start eating other things” feeling too, which was described in the book but I didn’t believe it until it happened to me.
Thanks for the nice words about my recipes. BTW, I do agree that the dessert in the South Beach book was pretty disgusting. My favorite is probably sugar free chocolate fudge pudding made with skim milk. Not bad at all. I’ll look for this type of ricotta and try Mr. P’s recipe if I can find it.
If you can’t find that brand of ricotta, try putting the mixture into your food processor briefly until the texture is smooth. Then, make sure you refrigerate it for a good amount of time. It really helps
wHAT A GREAT SITE THIS IS. I’M WAITING FOR MY BOOK TO ARRIVE AND I WILL BE STARTING SOUTH BEACH. I’M SAVING THIS SITE TO MY FAVORITES.
I mix my ricotta with cinnamon and Splenda. It really tastes good!
IF you guys like the sugar free chocolate jello pudding, try this! 1 large package is supposed to be mixed with 3 cups skim milk, but if you mix it with 1.5 cups, it make it a fudge consistency. Next, take 2 tsp peanut butter and mix it in thoughly….swear to pete, it’s like peanut butter fudge. AW! i love it.
can you have sugar free pudding on phase one?
I didn’t realize that you could add chocolate chips in phase one?
I eat cottage cheese with cinnamon and a packet of splenda- it’s really good. Great snack or breakfast with some almonds.
I made the desert recipe in the SB Book but warmed it in the Micowave for a few seconds and that made it smoother too.
I like the sounds of that pudding recipe but I’m not sure that is a Phase One dessert???
Megan, I didn’t think you could add chocolate chips either, but the SB Book included them in their Mocha Ricotta Creme recipe. Keep in mind that they are only a few and are the mini choc chips though (but what a nice treat!)
Bonnie, you are right, pudding can be reintroduced as a Phase Two dessert.
I have mix 1/2 tbs of natural peanut butter warmed in the microwave to this exact recipe and it is absolutely DELICIOUS try it!
I just played around with Andrea’s idea with cottage cheese mixed with a bit of Pampered Chef’s Korije Cinnamon and a little Sweet ‘N Low. Yum!