Culinary Institute Calorie-Cutting Recipes

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Sweet Potato Ice Cream


1 1/2 cups part-skim ricotta

3/4 cup plain nonfat Greek yogurt

1/2 cup agave syrup

1 cup mashed cooked sweet potato

2 tsp vanilla extract

1 tsp maple extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

Purée all the ingredients in a blend or food processor until smooth.

Note: For a frozen dessert (glace), freeze the purée in an ice cream machine following manufacturer’s instructions. If you don’t have an ice cream machine, add 1 1/2 teaspoons of gelatin for every 1 1/3 cup of sweet potato mousse above!