from the kitchen of Chef Chris
twelve to fifteen servings
| Amount | Unit | Ingredients |
| 2 | lbs | Supreme whole milk ricotta |
| 4 | C | Confectioners’ sugar |
| 1 | tsp | Ground cinnamon |
| 1 | tsp | Pure vanilla extract |
| 2 | oz | Hershey semi sweet mini chocolate chips |
- Cream ricotta cheese in mixer with paddle attachment, until smoothly blended. Reduce speed to low add confectioners’ sugar and blend well.
- Add cinnamon and vanilla; blend until smooth. Gently fold in the chocolate chips until evenly dispersed.
- Serve with waffle cones, strawberries or graham crackers.
- Store in refrigerator for 3-5 days.
 | Chef Chris Zambito: “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” |