• 8servings
  • 135minutes
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 env. KNOX Unflavored Gelatine

  2. 1-1/2 cups half-and-half , divided

  3. 1/2 cup sugar

  4. 1/2 tsp. vanilla

  5. 2 cups POLLY-O Original Ricotta Cheese

  6. 1-1/2 cups assorted fresh berries (strawberries, raspberries and blueberries), pureed

Instructions Jump to Ingredients ↑

  1. SPRINKLE gelatine over 1/2 cup of the cream in medium saucepan. Let stand 5 min. or until gelatine is softened. Stir in remaining 1 cup cream, the sugar and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)

  2. PLACE cream mixture and ricotta cheese in blender or food processor; blend until pureed. Pour mixture into eight 6-oz. custard cups or souffle dishes sprayed with cooking spray. Refrigerate 2 hours or until set.

  3. SPOON berry puree evenly onto eight dessert plates; top with unmolded desserts. Store leftovers in refrigerator.


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