I have been tivoing ABC’s new daily cooking TV show called “The Chew” ever since it first debuted last month. One of the regular cast members is none other than Daphne Oz, oldest daughter of Dr Oz, resident medical expert from the Oprah show and now having his own daily TV show on Fox. Daphne Oz is only 25, and while the youngest regular cast member on the show, is the designated health expert. (Although all of them look and act pretty health conscious to me) While I have yet to watch a full 2 weeks of my taped shows, I am fairly impressed with what I have managed to watch so far. For starters the show is fun, interactive, and even for someone like myself who cooks a lot, I have gotten something educational or “new” out of every episode. I consistently love the recipes they have been featuring, whether they are healthy or not. And although I don’t think Daphne is a trained chef like some of the other heavy hitter’s on the show, mainly chef’s Mario Batali and Michael Symon of Iron Chef, I really like what she has “brought to the table”, so to speak. Mainly her role seems to be the provider of healthy little tips and fun, easy to recreate recipes almost anyone can do. And that “easy to do” spirit she brings to the show is a great thing for viewers who want to eat healthy and be able to cook some of the show’s dishes at home without some complicated grocery list or cooking process.
I saw Daphne create this dessert on the show, and while I am absolutely no fan of ricotta cheese or even desserts for that matter, for some reason I saw the final product and thought “hmmm… that might be good”. The process was certainly simple enough, the dessert inexpensive, and I liked the fact it was stated it was only 150 calories and 7 grams of fat. I embedded here the recipe and video from the show featuring this dessert, but if you do watch it and read the recipe from the show’s website I provided, you’ll notice there is a bit of confusion translating the ingredients stated on the show and then what was actually stated in the recipe provided on the website. None the less, my recipe on here is accurate, and I really do suggest watching the 4 1/2 minute clip from the show for directions and serving ideas. Also, when I first mixed up the ricotta and tried it with the ingredients, I did not like this at fridge temperature. It just tasted like whipped ricotta to me, and I was a little disappointed. So after my initial tasting, I put the whole thing in the freezer. A couple hours later I removed it and let defrost for about 20 minutes before eating, and LOVED it. Its a totally different dessert frozen. I highly suggest freezing this dessert after its prepared and eating it very cold.
Makes 1 serving
- Aprox 2 to 3 thin lowfat almond cookies broken up (I used this kind)
- 1/2 cup skim Ricotta cheese (really do try to get the better organic kind, it tastes so much better)
- 1 – 2 tablespoons organic honey
- 1 to 2 tablespoons dark chocolate chips or dark chocolate crushed
- 1 teaspoon vanilla
- 1 tablespoon or so of orange, grapefruit or lemon zest
- slivered almonds for garnish (I toasted quickly in a skillet first)
- In a parfait, small serving bowl or dessert type glass (I was desperate and used a martini glass as you can see from the photos), place 1/2 of the broken up cookie pieces at the bottom
- In a bowl whip the ricotta, vanilla, and honey together by hand
- Stir in chocolate chips to the ricotta mixture
- Spoon and layer in the ricotta/chocolate chip mixture over the broken cookie pieces
- Sprinkle the remaining cookie pieces over the mixture. If you want to spend the extra time for presentation value, you can even add in a layer of cookie pieces between the ricotta mixture and then sprinkle the rest over the top.
- Sprinkle the est and slivered almond pieces over the top
- Place in freezer for at least an hour (I’ve kept it in the freezer for up to 2 days, covered with plastic wrap or tin foil, and it tasted just fine. May even be able to stay yummy in the freezer for longer periods of time, I just haven’t tried it) and defrost for 20 minutes at room temp when ready to eat
- Add the optional cinnamon and mint sprig
~Serve and Enjoy