Vanilla Ricotta Creams with Mango Sauce

Tastes like a delightful cross between panna cotta and cheesecake—without the high fat content! Great with other fresh fruits too.

For the sauce

•  1 ripe mango 
• 1 tablespoon Splenda
• 3/4 cup skimmed milk
•  1 envelope gelatin powder 
• 3 tablespoons sugar or Splenda
•  1 teaspoon vanilla 
• 1 cup ricotta (or cottage cheese) 
• 2/3 cup lowfat natural yogurt

Procedure

1.  Make the sauce: Puree the flesh of the mango. Dilute with water if necessary. Add Splenda. Chill until ready to use.
2.  In a small bowl, combine 3 tablespoons of milk and gelatin. Set aside for 5 minutes.
3.  Pour the remaining milk into the saucepan and mix with the sugar. Slowly bring to a simmer then remove from heat. Add vanilla.
4.  Stir the gelatin mixture into the hot milk until dissolved. Let cool,
5.  In another bowl, mix together ricotta or cottage cheese and yogurt until smooth. Gradually blend in the flavored milk.
6.  Divide the mixture into 4 individual molds or glasses and chill until firm. Top with mango sauce and serve.