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sugar free raspberry orange-ricotta beignets

(2 ratings)
Recipe by
Sara Brown
Plumas Lake, CA

Thank you to Annie Melton your recipe for the "Sugar free" powdered sugar rely made this POP! I originally got this recipe as a lemon-Ricotta Beignet,But I tweaked it into a "Sugar Free" Raspberry-orange. The original called for lemon zest and vanilla extract. This is also a good combo.You can rely get creative with this and mix up the combos as you chose Have fun!!!

(2 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 5 Min

Ingredients For sugar free raspberry orange-ricotta beignets

  • vegetable oil
  • 1 lg
  • 3 Tbsp
  • 1/2 c
    ricotta cheese
  • 1/2 tsp
    grated orange zest
  • 1/2 tsp
    raspberry extract
  • 1/3 c
    all purpose flour
  • 1 pinch
  • 1 c
  • 4 Tbsp
    corn starch

How To Make sugar free raspberry orange-ricotta beignets

  • 1
    Heat about 3 inches vegetable oil in a large deep pot over medium to high heat until it reaches 350 degrees.Line a large plater with paper towels.
  • 2
    Mix together the egg,sugar,ricotta,orange zest,raspberry extract and salt until smooth.
  • 3
    Drop heaping teaspoonfuls of batter into hot oil and fry,turning once,until Beignets are a golden brown about 2-3 minutes.
  • 4
    Remove from oil and place on paper towel briefly to drain.
  • 5
    For confection sugar, place in a blender the Splenda and corn starch and blend till turns to a powder.
  • 6
    Dust with confection sugar. Serve immediately.

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