Ingredients & Directions
8 ea Ounces light cream cheese 1/2 c Confectioner’s sugar
-(Neufchatel), softened (1 1 t Vanilla extract
-pkge) 1/4 t Ground cinnamon
15 ea Ounces part-skim ricotta 1 ea Square semisweet chocolate
-cheese (1 container) -(1 ounce), finely chopped
Beat the cream cheese with a spoon in a large bowl until smooth. Beat
in the ricotta cheese, sugar, vanilla and cinnamon until smooth. Stir
in the finely chopped chocolate. Cover and refrigerate until ready
to use as the filling for Ricotta Cake Roll.
Yields
1 servings