Almond Ricotta Crème Two servings, doubled, from SBD book. 1 cup part-skim ricotta cheese 1/2 teaspoon almond extract 2 or 3 packets sugar substitute, such as Splenda 2 teaspoons slivered toasted almonds Mix together the ricotta, almond extract, and sugar substitute in a 2-cup measuring cup or small bowl. Put into 2 dessert bowls, cover, and chill. Sprinkled with toasted almonds before serving.