IPB

Welcome Guest ( Log In | Register )

 
Reply to this topicStart new topic
> Italian Creme, light desert
molly
post May 21 2005, 04:14 PM
Post #1


Master
*****

Group: Members
Posts: 2,017
Joined: 24-January 03
From: Indiana
Member No.: 51



1 envelope Knox unflavored gelatin
1 1/2 cups half and half
3/4 cup Splenda
1 tbs. vanilla extract
2 cups part skim ricotta cheese
1/4 cup All-Fruit raspberry or strawberry jam

Sprinkle gelatin over 1/2 cup of half and half in medium saucepan.
Let stand 5 min. to soften.

Stir in remaining 1 cup half'n half, splenda and vanilla. Mix well and cook on low heat until gelatin is completely dissolved. Stir frequently and do not let it boil.

Pour the mixture into your food processor container.

Add the 2 c. ricotta, cover and puree until creamy and smooth.

Pour into 8-6oz. custard cups and chill for 2 or more hours until vanilla cream has set.

Garnish each serving with a spoonful of All Fruit and a sprig of mint.
Go to the top of the page
 
+Quote Post

Reply to this topicStart new topic
1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
0 Members:

 



Lo-Fi Version Time is now: 22nd April 2018 - 07:47 PM