I have to admit, this is not my recipe but I got it from a Polly O container of non fat ricotta cheese. It's only 80 calories per serving!!!.... and it is really good..

Here it is:

1 Pkg Knox Unflavored Gelatin
1 ½ cups fat free half & half divided
½ cup Splenda or other granular sugar replacement
½ tsp vanilla
2 cups Fat Free Ricotta Cheese
4 tsp sugar-free rasperrry, strawberry or other type jam


Sprinkle gelatin over ½ cup of the half & half in a medium saucepan and let stand for 5 minutes to soften. Stir in remaining 1 cup of half & half, Splenda, and vanilla. Cook over low heat until gelatin is completely dissolved, stirring frequently (do not boil).

Pour gelatin mixture into blender or food processor container. Add the ricotta cheese, cover and blend until well pureed. Pour into 8 – 6 oz. custard cups or soufflé dishes. Refrigerate 2 hours or until set.

Microwave jam in microwaveable dish on HIGH for 15 seconds. Spoon ½ tsp of the jam on each dessert and serve immediately.

Makes 8 servings.

I did try making it using some sugar free (Torino) syrup in lessening some of the half & half (chocolate and almond) and both came our wonderful. I served this to company and they never knew it was a low calorie/fat free dessert!!

Enjoy,
Doug

Call it "dietetic pudding" or something. Just not panna cotta. Panna cotta is FAT. Remove the FAT from panna cotta (panna means cream, panna cotta means cooked cream, and cream is FAT) and you may have a nice pudding of sorts, just not panna cotta. ^_^

Alice,

I know but I couldn't think of anything else to describe what it was!!

Normally, panna cotta is made with ricotta (correct me if I am wrong please) so with the fat free ricotta (look, if I walked as much here as I do in Italy, I wouldn't worry about the fat or the sugar )I thought it was the best description.


Doug

As Alice wrote Panna cotta literally means "cooked cream", panna meaning cream... and it is infact made with 90% yummy, fat cream. (the rest is sugar, vanilla and unflavoured gelatine).
(BTW, panna cotta is probably the easiest and fastest dessert in the world!)

Guilia,

Thanks to you and Alice for the clarification....

Either way, the dessert did turn out pretty good!!

As I said, if I walked as much here as I did in Italy, I could care less about the fat!!!

However, the pants were snug and I was NOT buying a larger size so this offered a solution to splurge and also not blow the diet !!

doug

Also, ricotta is always fat-free or nearly so, since it is made with the serum left over from cheese. Almost all of the fat has been used up in cheese making, with just traces left in the serum. the serum is added with a small amount of milk and heated up, so that the leftover proteins can curdle up and become ricotta.
If you want an excellet dessert made with ricotta, just place about 50 grams of it (per person) in a bowl and stir in about a teaspoon of castor sugar (per person) and a little of a spirit of your choice, or a teaspoon of jam of your favorite kind, or sugar and a teaspoon of cocoa powder, or also a teaspoon of honey (this is great with bananas!). Stir and blend all of the ingredients with a fork until soft and fluffy and eat.

Doug, thanks for the recipe. I made it this weekend, and it was a hit!

My grocery store has four kinds of ricotta: full fat, part skim, low fat, and fat-free. I made it with the low fat and it did not taste like a low fat dessert at all.

For the topping, I heated some orange marmalade with lots of rind in it - really good.

I think it's gonna be a fun recipe to play around with - thanks for sharing it!

Annie,

I had made it with the non-fat and I was impressed at how good it was.

Yes, there is lot's of room for "play" with this recipe. I used Strawberry and also Peach preserves which were really good.

Also added some sugar free Torani syrup after it set up and stirred it up... Almond and Chocolate were also good.

Doug