ITALIAN-STYLE CREAM PUDDING

Ingredients

• 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

1. 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.