Low-fat Banana-Raspberry Ricotta Dessert

My husband and I both HATE ripe bananas. So, inevitably, we end up with a pile of brown bananas in our freezer, and I have to be crafty in using them. Luckily, we also keep our kitchen bare of snack or dessert foods, and there you have it, this dessert creation was born in a moment of desperation. Note: All of the kooky ingredients can easily be replaced with normal ones (use any kind of milk, sweetener, and ricotta that you have), this is just the ultra-light route. Also, I don’t recommend freezing this for more than a few hours—because there is no fat like in ice cream, this doesn’t stay creamy once frozen. So it’s best served immediately after hitting the right texture.

Low-fat Banana-Raspberry Ricotta Dessert

  • 1 cup fat free ricotta
  • 2 frozen bananas, thawed
  • 1/4 cup almond milk
  • 1 packet of Stevia
  • 3 raspberries
  • some sliced almonds

Simply blend the thawed banana, ricotta, stevia, and milk together on high until well combined. Stick in the freezer to firm up for about 2 hours, then top with almonds and raspberries right before serving. Makes 2 smallish servings or 1 really big one!

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