sugar free raspberry orange-ricotta beignets
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!!!
prep time
5 Min
cook time
5 Min
method
---
yield
4 serving(s)
Ingredients
- - vegetable oil
- 1 large egg
- 3 tablespoons splenda
- 1/2 cup ricotta cheese
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon raspberry extract
- 1/3 cup all purpose flour
- 1 pinch salt
- FOR CONFECTIONERS' SUGAR
- 1 cup splenda
- 4 tablespoons corn starch
How To Make sugar free raspberry orange-ricotta beignets
-
Step 1Heat 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.
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Step 2Mix together the egg,sugar,ricotta,orange zest,raspberry extract and salt until smooth.
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Step 3Drop heaping teaspoonfuls of batter into hot oil and fry,turning once,until Beignets are a golden brown about 2-3 minutes.
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Step 4Remove from oil and place on paper towel briefly to drain.
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Step 5For confection sugar, place in a blender the Splenda and corn starch and blend till turns to a powder.
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Step 6Dust with confection sugar. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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