|
Ingredients: 1 12-oz. package Jumbo Shells, uncooked Lemon Sauce: 1 cup non-fat lemon yogurt 1 8-oz. package light cream cheese, softened 2 tbsp. confectioners sugar 1/2 tsp. grated lemon zest Sweet Ricotta Filling: 1 15-oz. container low-fat Ricotta cheese 3 tbsp. confectioners sugar 1/2 tsp. vanilla extract 1/2 tsp. grated lemon zest 1/4 cup finely chopped crystallized ginger Raspberry Sauce: 1 10-oz. package frozen red raspberries in light syrup, thawed 2 tbsp. confectioners sugar 1 tbsp. orange juice or orange liqueur Garnish: Whole fresh raspberries Mint leaves Lemon zest Method: Prepare pasta according to package directions. Drain carefully and set aside in a single layer on a baking sheet. Cover with a lightly dampened towel. Blend Lemon Sauce ingredients together with an electric mixer until smooth. Hold in refrigerator until ready to assemble. Combine all Ricotta Filling ingredients, except ginger, with a whisk. Stir in ginger. Hold in refrigerator until ready to assemble. Puree Raspberry Sauce ingredients in a food processor or blender. Press through a sieve set over a bowl to remove seeds. Set aside. To assemble, place approximately 1 tbsp. of Ricotta Filling in each jumbo shell. Spoon a puddle of Lemon Sauce in the center of each dessert plate. Place 3 filled shells on sauce. Drizzle or decorate with Raspberry Sauce and additional Lemon Sauce if desired. Garnish with fresh raspberries, mint leaves and/or lemon zest. |
Chyrel's Home Page