Sugar-free Rasmalai
(Makes 6 servings)
Ingredients
2 cardamom pods
1 15-oz container ricotta cheese
1 16-oz container of half and half (soy milk may be used to reduce fat content)
1/2 cup plus 2 tablespoons Splenda (or to taste)
Method
Preheat the oven to 300 degrees.
Mix two tablespoons Splenda with the ricotta cheese until thoroughly blended. Spread the mixture in an 8 x 8 inch baking pan. Bake for 35 to 40 minutes or until the edges start to turn light golden in color. Set aside to cool.
Meanwhile, bring the half and half to a full rolling boil. Peel the cardamom, crush the seeds and add to the boiling half and half. Let it cool, then add the rest of the Splenda and stir.
Cut the cooled, baked cheese into 1-inch squares and pour the half and half mixture over it.
