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1 cup reduced fat ricotta cheese
2/3 cup fat free plain yogurt
7 tbsp. confectioners sugar
1/2 tsp. grated lemon rind
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 tbsp. cold water
1 tsp. unflavored gelatin
1/3 cup Concord grape juice
3/4 tsp. cornstarch
1/4 cup toasted pecans, chopped
4 servings
In a medium bowl, mix the ricotta, yogurt, sugar, lemon rind, vanilla, and cinnamon.
Place the water in a small saucepan.
Sprinkle with the gelatin.
Let stand for 1 minute to soften.
Warm over very low heat, stirring constantly, for 1 minute, or until the gelatin is dissolved.
Stir into the ricotta mixture.
Pour into 4 dessert glasses.
Refrigerate for 2 to 3 hours, or until set.
In a cup, mix 1 tbsp. of the juice and the cornstarch until smooth.
Place the remaining juice in a small saucepan.
Bring to a boil over medium-high heat.
Whisk in the cornstarch mixture.
Boil for 1 minute, or until clear and thickened.
Refrigerate until cold.
To serve, drizzle the sauce over the pudding and sprinkle with the pecans.
2/3 cup fat free plain yogurt
7 tbsp. confectioners sugar
1/2 tsp. grated lemon rind
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 tbsp. cold water
1 tsp. unflavored gelatin
1/3 cup Concord grape juice
3/4 tsp. cornstarch
1/4 cup toasted pecans, chopped
4 servings
In a medium bowl, mix the ricotta, yogurt, sugar, lemon rind, vanilla, and cinnamon.
Place the water in a small saucepan.
Sprinkle with the gelatin.
Let stand for 1 minute to soften.
Warm over very low heat, stirring constantly, for 1 minute, or until the gelatin is dissolved.
Stir into the ricotta mixture.
Pour into 4 dessert glasses.
Refrigerate for 2 to 3 hours, or until set.
In a cup, mix 1 tbsp. of the juice and the cornstarch until smooth.
Place the remaining juice in a small saucepan.
Bring to a boil over medium-high heat.
Whisk in the cornstarch mixture.
Boil for 1 minute, or until clear and thickened.
Refrigerate until cold.
To serve, drizzle the sauce over the pudding and sprinkle with the pecans.
