I think the biggest lesson anyone can learn from this recipe, and incidentally, from this blog as a whole, is that “sugar-free” is never a good option. Never choose the sugar-free option. Just don’t. Or you will wind up with fake cheesecake ricotta nasty consistency filling that never sets up right and tastes blatantly artificial.
I had grand plans for the leftover ricotta I had in the fridge. So grand, in fact, that I couldn’t come to any good conclusions about what to do with it. Should I try this braided lemon bread with a ricotta filling instead of the cream cheese? Should I try to do a cheesecake? Should I make cannoli?? (Ew no nefer.)
In the end, I tried to combine the ricotta with some sugar-free cheesecake instant pudding, nixing the milk part and hoping it would just magically be smooth and silky. Fail. It was gross, so I masked it by burying it in chocolate and raspberry and more chocolate. The final result wasn’t too bad, actually, but oh my heavens, how I regret not doing something better with this ricotta.