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Chocolate Cheese Pudding

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Ingredients
  Unflavored gelatin 1 Tablespoon (1 envelope)
  2% low fat milk 1 Cup (16 tbs)
  Part skim ricotta cheese 1 Cup (16 tbs)
  Chocolate syrup 3 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Graham crackers 2 , made into fine crumbs (2 1/2 inch squares)
  Frozen dairy whipped topping 4 Teaspoon, thawed (1 tablespoon plus 1 teaspoon)
  Maraschino cherries 2 , cut into halves
Directions

MAKING
1. In a saucepan sprinkle gelatin over milk and let it stand, for about 1 minute to soften.
2. Cook over medium-low heat stirring constantly about 2 minutes or until gelatin is completely dissolved, but do not boil.
3. Set aside and let cool it slightly.
4. In a blender container combine ricotta cheese, chocolate syrup, and vanilla and process on medium speed for about 1 minute or until pureed, scraping down sides of container as necessary.
5. Reduce the speed of the blender to low and gradually add milk-gelatin mixture and process until well combined.
6. Pour into four 6-ounce custard cups; cover with plastic wrap and refrigerate at least 2 hours or until well set.

SERVING
7. Sprinkle each pudding with 1/4 of the graham cracker crumbs, then top each with 1 teaspoon whipped topping and a maraschino cherry half and serve chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Slow Cooked
Dish: 
Pudding
Ingredient: 
Chocolate
Interest: 
Healthy
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
130 Minutes
Servings: 
4

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