Italian-style Cream Pudding

Ingredients

• 1 env. unflavored gelatine
• 1.5 cups fat-free half-and-half
• .5 cup granular sweetener
• .5 teaspoon vanilla
• 2 cups Ricotta or Cottage Cheese (Ricotta = vanilla flavor; Cottage = cheesecake flavor)

Directions

1. SPRINKLE gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min.
2. Stir in remaining half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
3. Add ricotta cheese; cover. Blend until pureed.
4. POUR gelatine mixture into blender or food processor.
5. BLEND thoroughly.
6. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.