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Italian-Style Cream "Pudding"

Italian-Style Cream "Pudding" recipe
photo by:kraft
Easy to make and has a great taste.
posted by
on 9/29/2005
15 min
2 hr 15 min
8 servings
Magazine Acquisition

What You Need

env.  KNOX Unflavored Gelatine
cups  fat-free half-and-half, divided
cup  granular no-calorie sweetener
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.
Be sure to use granular no calorie sweetener, which measures cup-for-cup like sugar.
Special Extra
Garnish with fresh mint sprigs just before serving.
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