Combining ricotta and jello for a treat

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Registered: 03-30-2003
Combining ricotta and jello for a treat
Fri, 06-18-2004 - 12:01am
I really don't like the texture of ricotta and I was afraid of the starches that are used as thickening agents in pudding. So I got to experimenting. I finally came up with the following...

Dissolve half to 3/4 of a packet of unflavored Knox gelatin in 1/4 cup of warm ff milk.

Add 3/4 cup of ricotta and mix well with hand blender to break down ricotta's texture.

Add:

4 packets of splenda (or more to taste)

1 tsp vanilla

1 T cocoa

double shot of espresso

Add ff milk to make two cups

Blend well.

Chile in half cut serving and serve with whipped topping and some dark chocolate shavings.

You can adjust the amount of knox to alter the firmness depending on your taste. I also suppose you can use more ricotta - I was just trying to save a few grams of fat by replacing it with ff milk.

I think you can make any ricotta creme this way. I have also tried it with 3 T peanut butter and no espresso. Yummy!! I plan on blending up berries and adding that as part of the liquid. I think it might be good.

Good eating,

Lisa (178/150/150)