Panna Cotta
(Italian Cream Style Pudding)
Ingredients
- 1 envelope unflavored gelatin
- 1 1/2 cups half-and-half, divided
- 1/2 cup sugar (or granular no calorie sweetener)
- 1/2 tsp. vanilla
- 2 cups Polly-O Part Skim Ricotta cheese
- 4 tsp. raspberry or strawberry jam (or sugar free)
Instructions
- Sprinkle gelatin over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 minutes to soften. Stir in remaining 1 cup half-and-half, sugar and vanilla; mix well. Cook on low heat until gelatin is completely dissolved, stirring frequently. (Do not boil.)
- Pour gelatin mixture into blender or food processor container. Add ricotta cheese; cover. Blend until smooth. Pour evenly into 8 (6-oz.) custard cups or soufflé 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 just before serving.