Creamy Italian Pudding

• 1 env. KNOX Unflavored Gelatine
• 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 raspberry or strawberry jam or preserves

1. Sprinkle gelatine over 1/2 cup of the cream in medium saucepan.
2. Let stand 5 minutes to soften.
3. Stir in remaining 1 cup cream, sugar substitute and vanilla.
4. Cook on low heat until gelatine is completely dissolved, stirring frequently.
5. Do not boil.
6. Pour cream mixture into blender or food processor container.
7. Add ricotta cheese; cover.
8. Blend until pureed.
9. Pour evenly into 8 (6-oz.)
10. custard cups or souffle dishes.
11. Refrigerate 2 hours or until set.
12. Microwave jam in microwavable dish on HIGH 15 seconds.
13. Spoon 1/2 tsp.
14. of the jam over each dessert.
15. Serve immediately.

unflavored gelatine, granulated sugar substitute, vanilla, ricotta cheese, sugar

Taken from www.kraftrecipes.com/recipes/creamy-italian-pudding-66083.aspx (may not work)