Instructions: 1. In 1-quart saucepan, evenly sprinkle gelatin over 1 cup cold water; let stand 2 minutes to soften gelatin slightly. Cook over medium heat until gelatin completely dissolves (do not boil), stirring.

2. In a blender combine gelatin mixture, ricotta, and remaining ingredients.

Blend until smooth, about 1 minutes. Pour into dessert glasses and freeze at least 2 hours.

Description: "When companys coming unexpectedly, or you need a special dessert at the last minute, this delicate, rich-tasting confection rises to the occasion - and its fat-free to boot."

NOTES : Kristin: I used fat-free half and half and omitted the salt. This is a winner, especially if youre a chocolate fan. Its a bit icy but we didnt mind. You might be able to make it creamier by playing with the fat content in the ricotta. I bet you could make it with drained and rinsed cottage cheese too. MC comes up with a substantially different NA than the magazine did.

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