1 packet unflavored gelatin
1/2 cup cold water
1 cup heavy cream
3/4 cup granular Splenda or equivalent liquid Splenda
1-2 teaspoons vanilla (see my comments below)
15 ounces whole milk ricotta cheese

Directions

In a medium pot, evenly sprinkle the gelatin over the cold water; let stand 5 minutes. Cook and stir over low heat until the gelatin is completely dissolved but don't let it boil. Whisk in the cream, Splenda and vanilla. Pour the cream mixture into a blender. Add the ricotta cheese. Blend on high speed until pureed and smooth. Pour into 6 custard cups or small dessert dishes. Chill at least 2 hours or until set.

Nutritional Facts

Makes 6 servings
Do not freeze

With granular Splenda:
Per Serving: 278 Calories; 24g Fat; 10g Protein; 6.5g Carbohydrate; 0g Dietary Fiber; 6.5g Net Carbs

With liquid Splenda:
Per Serving: 266 Calories; 24g Fat; 10g Protein; 3.5g Carbohydrate; 0g Dietary Fiber; 3.5g Net Carbs

Serving Size

1