Categories: dessert, not tried, south beach
Ingredients
- 1 envelope knox unflavored gelatin
- 1 1/2 c fat free half and half
- 1/2 c splenda
- 1/2 t vanilla
- 1 15 ox polly-o natural part skim ricotta
- 4 t sugar free preserves
Directions
-
Sprinkle gelatin over 1/2 c cream in med saucepan. Let stand 5 min.
-
Stir in remaining cream, sguar, and vanilla.
-
cook on low til gelatin is dissolved. Do not boil.
-
Pour mixture into blender container. Add ricotta and blend.
-
Pour into 8 custard cups.
-
Refridgerate 2 hours.
-
Microwave jam and spoon over custard.