Ricotta Cappucino

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.3
  • Total Fat: 14.1 g
  • Cholesterol: 44.8 mg
  • Sodium: 208.8 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 11.6 g

View full nutritional breakdown of Ricotta Cappucino calories by ingredient
Report Inappropriate Recipe

Submitted by:


Giada de Laurentis Giada de Laurentis
Number of Servings: 4


    * 1/2 cup sugar
    * 1/2 vanilla bean
    * 1 (15-ounce) container ricotta cheese
    * 1/2 tablespoon instant espresso powder
    * 1 (3-inch) biscotti, crushed
    * Pinch ground cinnamon
    * Pinch cocoa powder


Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.

Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.

To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

Number of Servings: 4

Recipe submitted by SparkPeople user S33HANNA.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.