INGREDIENTS
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Ricotta:
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1 gallon 1% low-fat milk
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4 cups low-fat buttermilk
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1/4 teaspoon kosher salt
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2/3 cup granulated sugar
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1/2 teaspoon vanilla extract
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6 ounces fromage blanc
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Cooking spray
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1/3 cup granulated sugar
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1/2 teaspoon ground cinnamon
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6 (18 x 14–inch) sheets frozen phyllo dough, thawed
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3 tablespoons butter, melted
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Remaining ingredients:
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2 ounces semisweet chocolate, divided
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2 tablespoons sifted powdered sugar
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