Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sicilian Ricotta Icing




Source of Recipe


internet


List of Ingredients




1 1/2 cups skim milk
3/4 cup flour plus 1/4 cup cornstarch
2-3 pkgs, (3 oz. each) vanilla or lemon-flavored "Cook and Serve" pudding mix
2 cartons (4 oz. each ) egg substitute
4 Tbsp. fresh lemon juice
2 cartons (15.oz each) Light Ricotta Cheese
2 cartons (8 oz. each) light whipped unsalted butter
2 cups confectioners sugar

In saucepan, warm skim milk. Whisk in flour and cornstarch with lemon pudding mix until dissolved. Mix in egg substitute, stirring constantly while cooking over low heat (5-8 minutes). (Do not overcook. Should the mixture become coagulated, you can add lemon juice, and blend until smooth and creamy.) Chill (in refrigerator, 15 minutes).

In a mixer, cream Ricotta cheese, whipped butter and confectioners sugar. Gradually pour in egg/pudding mixture at high speed until creamy and spreadable. Refrigerate until ready to use.


Recipe