What I really miss on this low-carb diet is butter pecan ice cream. These ricotta pudding desserts can get pretty boring, so I've been looking for a new way to "jazz them up". Today's dessert is Butter Pecan.
1 Cup reduced fat milk
1 Cup ricotta cheese
1 package gelatin (unflavored)
1/2 Cup Splenda
1 tsp cinnamon
1 T butter
2 eggs
1/4 Cup DaVinci Caramel Sugar Free Syrup
1/2 Cup Pecans
Pour milk into saucepan. Sprinkle gelatin over the top of the milk and let sit for a few minutes until the gelatin softens. Add eggs, Splenda, cinnamon and butter. Turn the heat to low and stir constantly with a wooden spoon until the mixture thickens slightly.
Put the egg/milk mixture into a blender (I use a Vita-Mix), add ricotta cheese and caramel flavoring. Blend on low for a few minutes. I'm guessing two. Add Pecans. Blend on low, variable for 1/2 minute... You don't want to pulverize the pecans!
Pour into four 1/2 Cup dessert dishes and let chill for 2 1/2 hours.
Wednesday, July 29, 2009
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