Chocolate Cheese Pudding Recipe
Summary
Preparation Time2 Hr 0 MinCooking Time10 Min
Ready In2 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientChocolate
Ingredients
| Gelatin - 1 envelope, unflavored | ||
| Low fat milk | 1 Cup (16 tbs) | |
| Ricotta cheese - 1 cup, part-skim | ||
| Chocolate syrup | 3 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Graham crackers - 2 numbers (2 1/2-inch squares), made into fine crumbs | ||
| Frozen dairy whipped topping - 1 tablespoon plus 1 teaspoon, thawed | ||
| Maraschino cherries -€“ 2 numbers, 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.
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.
Chef
