Citrus-Almond Ricotta Filling
Serves: 12
Prep Time: 15 min
Cook Time: 10 min
Ingredients
1 Cup
Hot water
1/2 Cup
Whole blanched almonds
1 Cup
Cold water
4 Teaspoons
Fresh lemon juice
4 Tablespoons
Cornstarch
1 Teaspoon
Maple syrup or agave nectar
1/2 Teaspoon
Salt
1/4 Cup
Vegan sugar
2 Tablespoons
Lime juice
Grated Zest Of 1 Large Orange And Chopped Peeled Fruit
Orange zest and fruit
Grated Zest Of 1 Large Lemon
Lemon zest
Directions
1
Place the hot water and almonds in the blender and blend until a very smooth “cream” results– be patient. It cannot be grainy. Add the rest of the ingredients and blend again well.
2
Pour the mixture into a medium, heavy-bottomed saucepan and stir constantly over medium-high heat until it thickens and comes to a boil. Turn the heat down to medium and cook 1 minute more, stirring.
3
MICROWAVE OPTION: Pour the mixture into a large microwave-safe bowl or beaker. Microwave 2 minutes on HIGH. Whisk. Microwave 1 to 2 minutes more, or until thickened.
4
Scrape the mixture into a container. Cover and chill. When it is chilled and firm, mash and stir it with a fork. Mix in the additions with a fork. Refrigerate until you fill the crepes.
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