Desserts

Italian-Style Cream "Pudding"

(13)

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photo by:kraft

Easy to make and has a great taste.

posted by

26D643C

on 9/29/2005

time

prep:

15 min

total:

2 hr 15 min

servings

total:

8 servings

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what you need

env. KNOX Unflavored Gelatine

1-1/2

cups fat-free half-and-half, divided

1/2

cup granular no calorie sweetener

1/2

tsp. vanilla

cups POLLY-O Natural Part Skim Ricotta Cheese

tsp. sugar-free raspberry or strawberry jam or preserves

Make It

SPRINKLE gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min. Stir in remaining 1 cup half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)

POUR gelatine mixture into blender or food processor. Add ricotta cheese; cover. Blend until pureed. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.

MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. just before serving. Spoon 1/2 tsp. of the jam over each dessert. Store leftover desserts in refrigerator.

Kraft Kitchens Tips

Healthy Living

Save 50 calories, 5g of fat and 3g of saturated fat per serving by substituting BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta cheese.

Note

Be sure to use granular no calorie sweetener, which measures cup-for-cup like sugar.

Jazz It Up

Garnish with fresh mint sprigs just before serving.

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Sarah91791

posted:11/14/2011

I am on the 17 Day Diet and always looking for something sweet so this low fat, low carb, low sugar pudding stood out to me, and it was very good after I tweaked it a bit... My first try was a fail, I cut the recipe in half and used fat free cottage cheese instead of ricotta. The pudding was more like a thick soup rather than pudding. The second time(recipe still in half), I used fat free cream cheese(softened) instead of ricotta, 6 packets of truvia, and a whole envelope of gelatin (if making the full recipe I recommend 2 envelopes of gelatin). Delicious! Perfect consistency, sweetness, and texture. Just what I was looking for. Added warm sugar free choc. syrup to top and made a decadent desert. The warmed preserves is also wonderful!

a cook

posted:2/14/2009

It was very good, but I'll reduce the amount of sugar next time.

saabindee

posted:10/3/2008

So creamy and delicious. I did use regular 1/2 and 1/2 though as well as regular sugar. The cold pudding with warm jam was wonderful. A very simple yet tasty desert-doesn't feel heavy -though it is high in calories !

*JenH*

posted:5/15/2007

Had a gritty texture that was either from the ricotta or I didn't cook it long enough to dissolve the gelatin. I am going to try it again by cooking it to barely a boil and I am also I am going to try the cottage cheese idea. This recipe comes from the South Beach diet booklet they created- hence the use of ricotta. The flavor was excellent (I substituted almond extract for vanilla though).

a cook

posted:8/12/2006

Very mushy, lousy tasting, everyone disliked it!!

rrreenee

posted:5/11/2006

i liked this very much and my kids liked it too ( a rarity) try fresh fruit instead of jam.

26D643C

posted:9/29/2005

Easy to make and has a great taste.

julie6962

posted:7/19/2005

So good! What a low-carb watcher's dream! Perfect for summer time! I put the cream and gelatin in my microwave at 50% for about a minute and a half, rather than heat up the stove, and it turned out great. Highly recommended!

marvelous margo

posted:2/26/2005

Absolutely wonderful light taste. I sprinkled a little wheat germ on top of the pudding before using the jam. Everyone really enjoyed this and I surely will make this recipe again.

alhesla

posted:11/12/2004

Nice vanilla flavor, not too sweet. Enjoyed it very much.