Honey-Almond Loaf

The white chocolate and ricotta filling in this recipe makes this frozen dessert taste like a cheesecake.

Honey-Almond Loaf
Servings: 8 Prep 15 mins Freeze overnight


  • 1 3 ounce package soft ladyfingers, split
  • 1 15 container ricotta cheese
  • 1/2 cup honey
  • 1/4 teaspoon almond extract
  • 1 8 container frozen nondairy whipped topping, thawed
  • 1 ounce white chocolate, grated
  • 1/4 cup chopped blanched almonds
  • Chocolate syrup (optional)

Make It

1. Line 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with plastic wrap, with 3 inches of overhang. Reserve 6 ladyfingers for center. Arrange remaining ladyfingers standing upright along sides of pan, 3 on each short end and 6 on each long side.

2. In food processor, combine ricotta, honey and almond extract; process until smooth. Transfer to large bowl. Fold in 2 cups whipped topping and white chocolate.

3. Spoon 1-1/2 cups ricotta filling into prepared pan, spreading evenly. Arrange 6 reserved lady fingers on top. Top evenly with chopped almonds. Spoon in remaining filling, spreading evenly. Cover with overhang of plastic wrap. Freeze overnight.

4. To serve, remove the loaf from the freezer; invert the loaf onto a serving platter. Remove the plastic wrap from the loaf and discard. Drizzle individual serving plates with chocolate syrup, if desired. Cut loaf crosswise into slices. Place each slice on top of chocolate drizzle. Serve with dollop of remaining whipped topping.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 324, Fat, total (g): 16, chol. (mg): 66, sat. fat (g): 11, carb. (g): 35, fiber (g): 1, pro. (g): 8, sodium (mg): 66, Percent Daily Values are based on a 2,000 calorie diet.