Coffee Cream Dessert - serves four
1 cup fat free half and half
1 cup ricotta cheese
1 package of gelatin (unflavored)
1/2 Cup Splenda™
1/4 Cup Instant Espresso Coffee Granules
1/2 tsp vanilla
2 eggs
1 tsp cinnamon (optional)
Pour half and half into saucepan. Sprinkle gelatin over the top of the half and half and let sit for a few minutes. Add eggs, Splenda™ and instant coffee. Turn the heat to low and stir constantly with a wooden spoon until the mixture thickens slightly.
Put the half and half mixture into a blender, add ricotta cheese. Blend on low for a three minutes. (If you blend it on high you will mix too much air into the pudding). Add vanilla. Mix again for 1/2 minute.
Pour into four 1/2 Cup dessert dishes. Refrigerate for at least 2 1/2 hours.
Sometimes I add coffee flavorings instead of the vanilla such as Amaretto or Kahlua. But, just a little bit.
