Creamy Italian Pudding

Name: Creamy Italian Pudding
Ingredients: 1 env. KNOX Unflavored Gelatine; 1-1/2 cups fat-free half-and-half, divided; 1/2 cup granulated sugar substitute; 1/2 tsp. vanilla; 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese; 4 tsp. sugar-free raspberry or strawberry jam or preserves

6 ingredients

15 steps

Ingredients

1 env. KNOX Unflavored Gelatine
1-1/2 cups fat-free half-and-half, divided
1/2 cup granulated sugar substitute
1/2 tsp. vanilla
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
4 tsp. sugar-free raspberry or strawberry jam or preserves

Directions

1

Sprinkle gelatine over 1/2 cup of the cream in medium saucepan.
2

Let stand 5 minutes to soften.
3

Stir in remaining 1 cup cream, sugar substitute and vanilla.
4

Cook on low heat until gelatine is completely dissolved, stirring frequently.
5

Do not boil.
6

Pour cream mixture into blender or food processor container.
7

Add ricotta cheese; cover.
8

Blend until pureed.
9

Pour evenly into 8 (6-oz.)
10

custard cups or souffle dishes.
11

Refrigerate 2 hours or until set.
12

Microwave jam in microwavable dish on HIGH 15 seconds.
13

Spoon 1/2 tsp.
14

of the jam over each dessert.
15

Serve immediately.