It was late at night and I had a craving for something sweet. I try my hardest not to snack at night but, I think it get's the best of us from time to time. I usually want a handful of something salty and then I'm over my midnight munchies. Well not this night! I was bad, oh so bad lol. Ricotta at midnight? Oops! Well if I'm gonna do it, I'm gonna do it right! So here we go.......
1 15 oz container part skim Ricotta Cheese
Juice & Zest of 1 Lime
1 teaspoon cinnamon
1/4 to 1/2 cup sugar
1/2 package puff pastry
egg wash
1 Mango
Preheat oven to 425
Defrost puff pastry. On a lightly floured surface roll out the dough. Cut into three even strips, and then twice across. Giving you 9 squares. In a non stick muffin tin, place squares in 9 of the holes; spacing them out a bit. Brush on egg wash and Bake for 10 to 15 minutes or until golden brown. After about 8 minutes take them out and poke holes to prevent over puffing. Let cool slightly and remove the cups. Let continue to cool on a wire rack. In the meantime in a large mixing bowl add the ricotta, lime juice, zest, cinnamon and 1/4 cup of sugar. Taste for sweetness, add a little more at a time until you've reached the desired sweetness. Stir in mango and spoon into pastry cups. Top with whipped cream or a piece of fresh mango.
By all means use some chocolate sauce!
I think it's safe to say it was good. If I could get away with it I might have licked the dish!
No comments:
Post a Comment