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1 large omega-3 egg
2 tablespoons Marsala wine
1 packet (0.25 ounce) unflavored gelatin
1 teaspoon instant espresso powder
1 cup boiling water
1/2 cup cold fat-free evaporated milk
1/2 cup all-natural, low-fat ricotta cheese
1/3 cup coconut sugar
1 teaspoon unsweetened cocoa powder
In the jar of a blender, blend the egg, wine, gelatin, and espresso powder on high for 15
seconds. Turn off the blender and, using a rubber spatula, scrape down the sides, then
blend the ingredients for another 10 seconds. Let the mixture stand for a minute. Add the
boiling water and immediately blend for 15 seconds, or until the gelatin is dissolved.
Add the milk, ricotta, and sugar and continue blending for 1 minute, or until the mixture
Divide the mixture evenly among six 3-1?2"-diameter (1?2-cup capacity) ramekins or
decorative custard dishes. Cover each with plastic wrap and refrigerate for at least 3
hours, or until set. Dust the tops evenly with the cocoa powder. Serve immediately.
Makes 6 Equal Servings
Per Serving: 101 calories, 6 g protein, 15 g carbs, 2 g fat, 43 mg cholesterol, trace g fiber,
114 mg sodium