Ricotta Semifreddo

• 1/2 cup sugar
• 1/4 cup fat-free milk
• 1/4 cup honey
• 2 teaspoons grated orange rind
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 3 ounces fat-free cream cheese, softened
• 1 (16-ounce) container part-skim ricotta cheese (such as Calabro)
• 1/2 cup chilled heavy cream
• Fresh orange sections (optional)
• Fresh currants (optional)

1. Line a 9 x 5-inch loaf pan with plastic wrap. Combine 1/2 cup sugar, milk, honey, orange rind, vanilla extract, 1/8 teaspoon salt, cream cheese, and ricotta in a blender; process until smooth. Pour the mixture into a large bowl. Pour cream into a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold 1/4 cup whipped cream into ricotta mixture. Fold in the remaining cream.
2. Spoon mixture into prepared loaf pan. Cover with plastic wrap, and freeze at least 8 hours or until set. Remove semifreddo from freezer, and let stand at room temperature for 20 minutes. Discard top piece of plastic wrap. Invert loaf pan onto a serving platter, and tap to remove semifreddo. Discard the remaining plastic wrap, and slice semifreddo crosswise. Serve with orange sections and currants, if desired.

sugar, milk, honey, orange rind, vanilla, salt, cream cheese, ricotta cheese, fresh orange sections, fresh currants

Taken from www.myrecipes.com/recipe/ricotta-semifreddo (may not work)