- 15 oz part skim ricotta cheese
- 1 stick of butter
- 1 cup sugar
- 3/4 cup dry milk
- 1/2 tsp grinded cardamon seeds
- whole cardamon seeds
- green food coloring
- red food coloring
Place two paper towels on a dish and empty the ricotta cheese on top of them. This will help absorb the extra water. While waiting, blend the dry milk in a blender to break up the larger chunks of and create a finer powder.
Put the ricotta cheese in a nonstick pot on the stove top. Add 1 stick of butter to the pot. Turn on the stove to med heat and stir the ingredients to break up the butter. Continue stirring for about 10 minutes.
|Ricotta cheese and butter being stirred.|
Then add 1 cup of sugar to the pot. Continue to stir for about 7 more minutes. Be careful of splashing at this stage. Constantly stirring will avoid burning or drying out the bottom portion in the pot. Next add 1.2 tsp of grinded cardamon seeds. Continue stirring for about another 3 minutes. You'll note that the ingredients should be thickening at this point. Add 3/4 cup dry milk to the pot and stir for another 4 minutes. Then reduce the heat to med-low. The ingredients should be forming a batter.
|Forming the batter.|
Remove the batters from the pots.
|Red and green batters ready to be shaped.|
|Red spheres ready to be frozen for 10 mins.|
|Cover the red spheres with our green disks.|
|Spheres after being refrigerated for a few hours.|
Cut the spheres into quarters to create 4 slices per sphere. Then decorate each piece with the cardamon seeds to make them look like mini watermelon slices. Enjoy!