ounces low-fat ricotta cheese
cup confectioner's sugar
tablespoons unsweetened cocoa
square semisweet chocolate, grated
teaspoon vanilla extract
slices chocolate chip pound cake
Force the ricotta cheese through a sieve or strainer over a bowl. Stir
in the confectioner's sugar and add the cocoa, grated chocolate and
vanilla extract; cream together.
If desired, use with chocolate raspberry sauce.
Spoon some sauce on a small dessert plate and swirl from the center
to cover three-quarters of the plate. Place the pound cake in the
center and spoon chocolate cream on top.