What brand do you use. Whatever brand I tried was grainy regaurdless of what I did to it. The ricotta desserts seem like they should taste good. Any suggestions would be great. Thanks

I put mine through a mini food processor and it helps with the grainy texture.

Mz. Frog suggests non gritty brands on her web site along with the other south beach info if I remember.

I use the Polly-O part skim ricotta and mixed it with vanilla extract and a splenda and it was really good!!

The Frigo part skim is pretty good.

I like Precious - wasn't granular at all. PecanPie

I use Sargento's.....ran out of it so not sure if the spelling is correct. I eat it with either vanilla, almond or lemon. I don't add any splenda because I'm not a sweet eater.

the food processor or hand mixer works wonders- it makes it less grainy and more airy- also try refrigerating it for a while before eating. Say you prepare it before you start on dinner and then put it in the fridege until desert time. I dont know why, but the refrigeration really helped with the taste.

Thanks for the infromation. I will be headed out to the store pretty soon. I will just make a list of the brands you enjoy and see what I can find.