Jelled Ricotta Pudding: A Reader Shares a South Beach Diet Phase One Dessert!
posted by Kalyn Denny on January 15, 2008
I’m aware that many people read my blog who aren’t dieters, but I do get a fair amount of e-mail from readers using the South Beach Diet to lose some weight. Back in October I heard from Janet, a garden writer and photographer from Toronto who told me that she and her husband had recently started South Beach. Janet said they did miss having something a little sweet after dinner, so she’d been experimenting with phase one desserts. She’d been surprised like I was how good the sugar-free Jello tasted, and she’d also tried the phase one ricotta creme desserts in the original South Beach Diet Book too. Combining those ideas, she mixed low-fat ricotta cheese with sugar-free jello and came up with a dessert she thought was pretty good.
When I tried Janet’s creation, I was surprised how good it tasted for a completely sugar-free, phase one dessert, even with the slightly gritty texture of the ricotta cheese. You can use any flavor of Jello that appeals to you, but I made her layered pudding using raspberry Jello in the photo above. I’ve now decided the only hard part of this dessert is finding the different flavors of sugar-free Jello to try it with, since my store only seems to carry two flavors. Janet said she wouldn’t mind if I posted the recipe, and I thought this might be a welcome treat in January when lots of people are doing phase one.
Jelled Ricotta Pudding
(Makes 4 servings, recipe shared by Janet Davis and tested by Kalyn.)
1 pkg sugar-free Jello, any flavor that appeals to you
(this recipe is for 4-serving size package, double it for larger box of Jello.)
1 cup boiling water
2/3 cup ricotta cheese
1/2 cup cold water
Put ricotta cheese into bowl and stir with fork or whisk until it’s slightly softened. Have four glass dishes (slightly over 1/2 cup each) ready on counter to pour the hot Jello mixture into.
Put powdered Jello from package into large glass measuring cup, pour in boiling water and whisk for 1-2 minutes, until all Jello is dissolved in the water. Stir in ricotta, then cold water and mix together. Pour into glass bowls and place in refrigerator to set. I waited about 2 hours until the mixture was partly firm, then covered it with cling wrap.
This dessert with sugar-free Jello and low-fat ricotta cheese is great for any phase of the South Beach Diet. Janet reports she has since gone on to more sugar-free Jello experiments, including replacing the ricotta with low-fat plain yogurt and adding fruit for a layered phase two dessert.