Italian Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 cup fat free half and half1 packet Knox Unflavored Gelatin1/2 cup Splenda Granular1 teaspoon vanilla extract1/2 teaspoon almond extract2 cups part skim ricotta cheeseblueberries and/or banana
Soften geletin by sprinkling over 1/2 cup fat free half and half in a medium saucepan. Allow to rest for 5 minutes.
Add remaining 1 cup fat free half and half, 1/2 cup Splenda and stir over low heat until geletin is completely dissolved. DO NOT BOIL.
Pour liquid into a blender. Add ricotta and flavorings. Blend until completely smooth.
Pour into six 6-ounce custard cups. Refrigerate for 2 hours until set. Top with frsh berrie and chopped banana if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user FBSUMMERS.
Add remaining 1 cup fat free half and half, 1/2 cup Splenda and stir over low heat until geletin is completely dissolved. DO NOT BOIL.
Pour liquid into a blender. Add ricotta and flavorings. Blend until completely smooth.
Pour into six 6-ounce custard cups. Refrigerate for 2 hours until set. Top with frsh berrie and chopped banana if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user FBSUMMERS.
Nutritional Info Amount Per Serving
- Calories: 142.4
- Total Fat: 6.8 g
- Cholesterol: 43.0 mg
- Sodium: 167.1 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.0 g
- Protein: 8.2 g
Member Reviews