About this recipe: This delectable version of the popular Italian dessert includes the traditional sponge biscuits soaked in coffee and liqueur for the base, but rather than a rich topping there is a light and creamy mixture of sweetened ricotta cheese and Greek-style yogurt. A sprinkling of grated dark chocolate is the finishing touch.
Replace the Greek-style yoghurt with fromage frais or vanilla-flavoured low-fat yoghurt. * Instead of grated chocolate, decorate the tops of the desserts by dusting each with ½ teaspoon of cocoa powder. * To make an amaretti and raspberry dessert, divide 28 amaretti (or ratafia) biscuits, about 75 g (2½ oz) in total, among 4 glass tumblers or dishes. Add 250 g (8½ oz) raspberries, reserving 12 for decoration. Sprinkle each dessert with 1 tablespoon dark rum, brandy or orange liqueur. Make a thick custard using 1 1/2 tablespoons custard powder, 2 tablespoons caster sugar and 300 ml (10 fl oz) semi-skimmed milk, following the instructions on the label. Flavour with 1 teaspoon pure vanilla extract. Allow to cool, then blend with 100 g (3½ oz) Greek-style yoghurt. Spoon on top of the biscuit and raspberry mixture. Crush 8 more biscuits and scatter the crumbs over the top of the desserts, then decorate them with the reserved raspberries. Chill for 30 minutes before serving.
Ricotta is very much lower in fat and calories than the creamy mascarpone that is traditionally used for this pudding. Adding Greek-style yogurt to the ricotta provides creaminess without loading the fat content. * Dark chocolate is a good source of copper, a mineral that helps the body to absorb iron. Grating it finely, as in this recipe, helps to go further.
Good source of calcium, vitamin A. Useful source of vitamin B2, vitamin B12, zinc.