S
Scrat&SweetPea
Guest
Mini Butterscotch Cheesecakes
1 C. water
1 pkg. plain gelatin
16 oz. ff Ricotta cheese
8 pkgs. Splenda
2 T. sugar free butterscotch pudding
In large bowl, microwave water until hot. Dissolve gelatin in water. Add the Ricotta cheese and stir until softened. Blend well with electric mixer. Add the Splenda and pudding and blend well. Pour into paper lined mimi muffin tins and chill until firm. Makes 10 little cheesecakes. Source : Splenda recipes
1 C. water
1 pkg. plain gelatin
16 oz. ff Ricotta cheese
8 pkgs. Splenda
2 T. sugar free butterscotch pudding
In large bowl, microwave water until hot. Dissolve gelatin in water. Add the Ricotta cheese and stir until softened. Blend well with electric mixer. Add the Splenda and pudding and blend well. Pour into paper lined mimi muffin tins and chill until firm. Makes 10 little cheesecakes. Source : Splenda recipes
