Vanilla-Almond Tortoni Weight Watchers Magazine Posted by Schmitty  Servings: 12 1 container part—skim ricotta cheese -- (8—ounce) 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/8 teaspoon ground nutmeg 2 pints fat-free vanilla frozen yogurt -- softened nutmeg -- (optional) oasted almonds -- (optional) 1. Combine ricotta, sugar, vanilla extract, almond extract, and nutmeg in a food processor. Pulse until the mixture is smooth, about 5 seconds. Add the frozen yogurt and pulse to combine, about 5 seconds longer. 2. Transfer the mixture to a 9xl3-inch metal baking pan, or a shallow plastic tub and cover with plastic wrap or a lid. Freeze until partially frozen, about 3 hours. 3. Transfer the mixture to a food processor and pulse until almost smooth. Do not overprocess. Return the mixture to the pan, cover, and freeze until firm, about 3 hours longer. Let stand at room temperature for 10 minutes to soften before serving. For individual treats, you can freeze the tortoni in paper cups. Divide the mixture into twelve 4-ounce paper cups and freeze until solid, at least 4 hours, or overnight. Before serving, remove the cup and top with a sprinkle of nutmeg and toasted sliced almonds, if desired. Per serving: 100 Calories, 2 g Total Fat, 1 g Saturated Fat, 6 mg Cholesterol, 54 mg Sodium, 18 g Total Carbohydrate, 0 g Dietary Fiber 4 g Protein, 352 mg Calcium. POINTS per serving: 2.