Italian-Style Cream Pudding

• 1 env. KNOX Unflavored Gelatine
• 1-1/2 cups fat-free half-and-half, divided
• 1/2 cup granular no-calorie sweetener
• 1/2 tsp. vanilla
• 2 cups POLLY-O Natural Part Skim Ricotta Cheese
• 4 tsp. sugar-free raspberry or strawberry jam or preserves

1. Sprinkle gelatine over 1/2 cup of the half-and-half in medium saucepan.
2. Let stand 5 min.
3. Stir in remaining 1 cup half-and-half, the granular sweetener and vanilla.
4. Cook on low heat until gelatine is completely dissolved, stirring frequently.
5. (Do not boil.)
6. Pour gelatine mixture into blender or food processor.
7. Add ricotta cheese; cover.
8. Blend until pureed.
9. Pour evenly into eight 6-oz.
10. custard cups or souffle dishes.
11. Refrigerate 2 hours or until set.
12. Microwave jam in small microwaveable bowl on HIGH 15 sec.
13. just before serving.
14. Spoon 1/2 tsp.
15. of the jam over each dessert.
16. Store leftover desserts in refrigerator.

unflavored gelatine, granular no, vanilla, pollyo natural, sugar

Taken from www.kraftrecipes.com/recipes/italian-style-cream-pudding-63221.aspx (may not work)