Categories: dessert, not tried, south beach

Ingredients

• 1 envelope knox unflavored gelatin
• 1 1/2 c fat free half and half
• 1/2 c splenda
• 1/2 t vanilla
• 1 15 ox polly-o natural part skim ricotta
• 4 t sugar free preserves

Directions

1. Sprinkle gelatin over 1/2 c cream in med saucepan. Let stand 5 min.

2. Stir in remaining cream, sguar, and vanilla.

3. cook on low til gelatin is dissolved. Do not boil.

4. Pour mixture into blender container. Add ricotta and blend.

5. Pour into 8 custard cups.

6. Refridgerate 2 hours.

7. Microwave jam and spoon over custard.

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