Line a sieve or strainer with coffee filters or a double thickness of cheesecloth. Spoon ricotta in the lined sieve and place in a large bowl. Let sit, refrigerated, several hours or overnight to drain excess liquid from the ricotta. discard the drained liquid. Use an electric mixer to mix together the drained ricotta, cream cheese, powdered sugar, vanilla and cinnamon. mix until combined well. Stir in the mini chocolate chips. Refrigerate until serving time. To serve, garnish with extra mini chocolate chips and pistachios.
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|Serving Size: 1 Serving (1198g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1782 (56%)|
|Amt Per Serving||% DV|
|Total Fat 198g||264 %|
|Saturated Fat 118.8g||594 %|
|Monounsaturated Fat 51.4g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 511.9mg||158 %|
|Sodium 1756.7mg||61 %|
|Potassium 2015.4mg||53 %|
|Total Carbohydrate 239.6g||70 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 230.6g|
|Protein 108.2g||155 %|
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Calories per serving: 3165
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