Italian-Style Cream "Pudding"

Directions

1. 1
   Sprinkle gelatine over 1/2 cup of the half-and-half in medium saucepan.
2. 2
   Let stand 5 min.
3. 3
   Stir in remaining 1 cup half-and-half, the granular sweetener and vanilla.
4. 4
   Cook on low heat until gelatine is completely dissolved, stirring frequently.
5. 5
   (Do not boil.)
6. 6
   Pour gelatine mixture into blender or food processor.
7. 7
   Add ricotta cheese; cover.
8. 8
   Blend until pureed.
9. 9
   Pour evenly into eight 6-oz.
10. 10
    custard cups or souffle dishes.
11. 11
    Refrigerate 2 hours or until set.
12. 12
    Microwave jam in small microwaveable bowl on HIGH 15 sec.
13. 13
    just before serving.
14. 14
    Spoon 1/2 tsp.
15. 15
    of the jam over each dessert.
16. 16
    Store leftover desserts in refrigerator.