CREAMY RASPBERRY CLOUD
- 1 - pgk sf jello (4 serv. size)
- 2/3 c. boiling water
- 1 - 8 oz. pkg. cream cheese
- 1 c. ricotta cheese
- 1 1/2 c. whipping cream
- 1 tsp. somersweet
- 1 tsp vanilla
Dissolve jello in boiling water, stirring for 2 minutes. Put in a blender and add in cream cheese. Blend. Add in ricotta. Blend until smooth. Place mixture in a medium bowl. In another bowl, add cream, somersweet and vanilla. Whip until stiff. Fold whipped cream into jello mixture. When combined, put in a greased springform pan. Chill for four hours or overnight.
Serve with whipped cream for level one. Add some berries sweetened with somersweet for almost level one.
This can be made with any flavour of sugar free jello. I made this for company and no one had a clue there was no sugar in this recipe, and they all raved about it. I also served a little of Terri T's chocolate sauce on the side! Yum!