Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 packet unflavored gelatin
- 1 cup boiling water
- 2 - 8 oz. packages fat-free cream cheese
- 2 Tbsp. fat-free ricotta cheese
- 2 Tbsp. Da Vinci Gourmet Vanilla Sugar Free Syrup
- 2 Tbsp. Da Vinci Gourmet Cherry Sugar Free Syrup
- 1/2 cup Splenda granulated sweetener
- =
Directions
In a large bowl, soften cream cheese and add the ricotta. Beat until smooth with a mixer and set aside. In a smaller bowl add syrup, Splenda, and gelatin. Add 1 cup of boiling water and stir until gelatin dissolves – about 5 minutes. Add gelatin mixture to the cheeses and beat with mixer until smooth. Pour into custard cups or muffin tins and refrigerate until firm – about two hours. Cover in fridge over night.