PAM® Original No-Stick Cooking Spray
1 envelope (.25 oz each) unflavored gelatin
1-1/4 cups lowfat (1%) milk, divided
1/3 cup granulated sugar
1 container (15 oz each) part-skim ricotta cheese
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 pkg (10 oz each) frozen sliced strawberries in syrup, thawed, undrained
Reddi-wip® Original Dairy Whipped Topping, optional
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||2 g||11%|
|Dietary Fiber||1 g||2%|
|Vitamin C||12 mg||20%|
|Vitamin A||221 iu||4%|
Spray 6 (6-ounce) custard cups with cooking spray; set aside. Sprinkle gelatin over 1/4 cup of the milk in small saucepan; let stand 1 minute to soften gelatin. Stir in the remaining 1 cup milk and the sugar.
Cook over medium-low heat until gelatin and sugar are completely dissolved, stirring frequently. Place in blender container. Add ricotta cheese, vanilla and lemon juice; cover. Blend until smooth. Pour evenly into prepared cups. Refrigerate 3 hours, or until firm.
Place strawberries with their syrup in clean blender container; cover. Blend until smooth. To serve, invert each dessert onto individual serving plate. Drizzle evenly with the strawberry sauce. Top each with serving of Reddi-wip, if desired.
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