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Phase: 2
1 c fat-free half & half (or skim milk)
2 c fat-free cottage cheese
1 c lowfat or part skim ricotta
2 T natural peanut butter
1 T Splenda
1 box sugar-free/fat-free instant butterscotch pudding mix
In blender, mix half & half, cottage cheese, ricotta, and peanut butter until very smooth.
Pour into mixing bowl, add Splenda and butterscotch pudding mix and beat with hand beater until mixed thoroughly.
Spoon mixture into 4 individual serving dishes (I use the 1-c Ziploc bowls with lids).
Allow to chill for 30 minutes. Saves well, too!
Servings: 4
Submitted By: MarieC
Added: 00/00/0000
Comments: I was jonesing for one of our traditional Thanksgiving goodies, which combines butterscotch chips and peanut butter with crushed cornflakes. While this doesn't give the texture of our beloved cornflake cookies, it certainly gives it the flavor! I'd made the ricotta dessert with butterscotch pudding before and never been really pleased with the taste, but the peanut butter makes it oh-so-smooth and delectable! I find that making this (or other) ricotta dessert with fat free cottage cheese makes it much thicker and creamier than making it with 1% cottage cheese--how is that?
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