There's actually no pudding in this creamy Italian-style dessert. Who knew part-skim ricotta cheese and fat-free half-and-half could taste so scrumptious?
What You Need
Original recipe yields 8 servings
1 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
2 cups POLLY-O Natural Part Skim Ricotta Cheese
4 tsp. sugar-free raspberry or strawberry jam or preserves
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Let's 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.
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.
Garnish with fresh mint sprigs just before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.