Italian-Style Cream "Pudding"

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.