Vanilla Almond Tortoni

Ingredients

• 1 (8 ounce) container part-skim ricotta cheese

• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon ground nutmeg
• 2 pints non-fat vanilla frozen yogurt (softened)
• nutmeg (optional)
• roasted almonds (optional)

Directions

1. 1

   Combine ricotta, sugar, vanilla extract, almond extract, and nutmeg in a food processor. Pulse until the mixture is smooth, about 5 seconds. Add the frozen yogurt and pulse to combine, about 5 seconds longer.

2. 2

   Transfer the mixture to a 9xl3-inch metal baking pan, or a shallow plastic tub and cover with plastic wrap or a lid. Freeze until partially frozen, about 3 hours.

3. 3

   Transfer the mixture to a food processor and pulse until almost smooth. Do not overprocess. Return the mixture to the pan, cover, and freeze until firm, about 3 hours longer. Let stand at room temperature for 10 minutes to soften before serving.

4. 4

   For individual treats, you can freeze the tortoni in paper cups. Divide the mixture into twelve 4-ounce paper cups and freeze until solid, at least 4 hours, or overnight. Before serving, remove the cup and top with a sprinkle of nutmeg and toasted sliced almonds, if desired.