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    Creamy Italian Pudding

    Source of Recipe


    List of Ingredients

    Creamy Italian Pudding

    1 envelope Knox unflavored gelatin
    1 1/2 cups fat free half-and-half,divided
    1/2 cup granulated sugar substitute
    1/2 tsp vanilla
    1 container(15 oz.) Polly-O Natural part skim ricotta cheese
    4 tsp sugar-free respberry or strawberry jam or preserves

    Sprinkle gelatin over 1/2 cup of the cream in med. saucepan. Let stand 5 min. to soften. Stir in remaining 1 cup cream,sugar substitute and vanilla. Cook on low heat until gelatin is completely dissolved,stirring frequently. Do not boil.

    Pour cream mixture into blender or food processor container. Add ricotta cheese;cover. Blend until pureed. Pour evenly into 8(6 oz.) custard cups or souffle dishes. Refrigerate 2 hours or until set.

    Microwave jam in microwavable dish on high 15 seconds. Spoon 1/2 tsp of the jam over each dessert. Serve immediately.

    8 servings, about 1/2 cup each





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