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This recipe was originally developed by Barbara Pollack and Pat Ryburn.
Servings 6 @ 5 g each 4 ounces cream cheese, softened 8 ounces ricotta cheese 1/3 cup sour cream vanilla and almond extract to taste 1/4 tsp. cinnamon 1 cup heavy whipping cream 12 packets Equal (or equivalent) Directions 1. Mix together cheeses, extracts and cinnamon. 2. In a separate bowl, whip the cream with the sweetener. 3. Blend cheese mixture with whipped cream gently. 4. Serve in individual dessert glasses topped with a dash of cinnamon. Tips: Can be eaten immediately, but flavour improves when refrigerated Can be frozen like tortoni (but must be softened before eating) 8 tsp. of Splenda with 4 Equal also tastes great
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