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    HONEY ALMOND LOAF WITH WHIPPED TOPPING


    Source of Recipe


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    List of Ingredients




    1 pkg 3 oz soft ladyfingers, split
    1 container 15 oz ricotta cheese
    1/2 cup honey
    1/4 tsp almond extract
    8 oz frozen nondairy whipped topping
    1 oz white chocolate grated
    1/4 cup chopped blanched almonds
    Chocolate syrup

    Recipe



    Line loaf pan with plastic wrap, reserve 6 ladyfingers for center. Arrange remaining ladyfingers standing upright along sides of pan, 3 on each short end and 6 on each long side. In blender or food processor, combine ricotta,
    honey and almond extract, process until smooth. Transfer to bowl. Fold in 2 cups whipped topping and white chocolate. Spoon 1 1/2 cup ricotta filling into prepared
    pan. Arrange 6 ladyfingers on top. Top evenly with chopped almonds. Spoon in remaining filling. Cover with overhang of plastic wrap. Freeze overnight. TO SERVE: Remove loaf from freezer, invert the loaf onto serving platter,
    remove the plastic wrap. Drizzle serving plates with chocolate syrup, cut loaf crosswise into slices, place each slice on top of the chocolate drizzle. SERVE WITH:
    A dollop of remaining whipped topping.*
 

 

 

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