- 48 oz Ricotta Cheese
- 2 (4 serving) packages Sugar Free Rasperry Jello
- 1 cup Hot Water
- 1-2 tbsp MCT Oil – optional
- Delute SF jello powder from both packages in a cup of hot water
- Blend the jello mixture with the ricotta cheese on highest setting pf your blender.
- Portion, refrigerate and serve.
- Use any flavor jello you love. Raspberry is my personal favorite.
- You can substitute riccota cheese for sour cream or cottage cheese