Ditalini with peas
You can never have too many main course recipes, so give Ditalini with peas a try. One portion of this
foxy lady
Details
- Serving Size: 10
- Weight Watchers: 21 Points
Cuisine
- side dish
Ingredients
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 teaspoon Nielsen-Massey Pure Vanilla Bean Paste
- 3 large eggs
- 1-1/2 cups whole milk ricotta cheese (not skim)
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk, more as needed
- 1/4 teaspoon coconut extract
Instructions
Ricotta Cake with an Afterthought of Coconut Frosting
Ingredients
Cake
teaspoon Nielsen-Massey Pure Vanilla Bean Paste
-1/2 cups whole milk ricotta cheese (not skim)
Frosting
tablespoons milk, more as needed
Preheat oven to 350 degrees F.
Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
In a medium mixing bowl, sift together the flour, baking powder and salt; set aside.
Mix in the eggs one at a time, just until each is incorporated.
Add in last half of the flour mixture and mix just until combined.
Gently fold batter to ensure ingredients are evenly incorporated.
Pour the batter into the prepared pan and spread into an even layer.
Bake until the cake is set (a toothpick can come out moist but no batter), about 45-50 minutes.
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