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2 cups vanilla lowfat yogurt
In bowl of food processor, process ricotta cheese and sugar. Add yogurt and extract and mix to blend.
In small heavy pot, pour 1/4 cup cold water. Sprinkle gelatin over water and let sit 1 minute. Cook over medium heat, stirring often, until gelatin dissolves. This will take 2 minutes.
Remove from heat and let cool 10 minutes. Blend cooled gelatin into yogurt mixture. Stir in dried fruit and mix well to evenly distribute gelatin.
Spoon custard into 6 champagne, martini, or small wine glasses. Sprinkle tops with cookie crumbs. Chill 2 hours.
Posted by Rita Busman
Nutritional Info Per Serving: N/A
1 3/4 cups part-skim ricotta cheese, (15 oz.)
1/2 cup confectioners' sugar
1/4 cup raisins (or chopped candied seasonal fruit or dried fruit)
1 teaspoon almond extract
1 envelope plain gelatin
1 oz. anise toast (or amaretto cookies or chocolate wafers), crumbled