Ingredients
3 oz. nonfat ricotta cheese
1/4 C. nonfat dry milk
1/4 C. plus 1 T. sugar
1/4 C. unsweetened shredded
coconut
Method
Grease an
8−inch square pan. Set aside. In a large nonstick skillet, heat ricotta cheese
over medium heat. Add milk powder and stir to mix thoroughly. Cook for 12 to 15
minutes until most of the liquid is evaporated. Stir frequently to avoid
sticking or burning on the bottom. Add sugar and stir. The ricotta cheese
mixture will become liquid again. Cook for another 5,minutes, stirring
occasionally. Add the coconut and mix thoroughly. Continue to cook for 3 to 5
minutes. The mixture should be quite thick. Pour the mixture into the greased
pan and press the mixture with a spatula. Cut into 1−inch diamond shapes. The
mixture sets as it cools. Cool completely before removing from the pan.
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