This is nice low-carb dessert, as long as you eat a small serving at a time!
½ lb. ricotta cheese
2 packets Splenda
2 teaspoons espresso powder
¼ cup grated milk chocolate
¼ cup finely chopped walnuts
2 tablespoon heavy cream, (more, if needed)
Cream the ricotta with the Splenda and espresso powder. Add chocolate and nuts and blend thoroughly. Add cream as needed for desired consistency. Serve in sherbet glasses. Good topped with strawberries or raspberries.