I got this idea from a cheesecake pudding recipe of Linda Genaw I have made many, many times. I have added a little ricotta cheese to her basic recipe, Increased the whipped cream and added gelatin (to firm it up) to make up for the lower amount of cream cheese. The flavoring I chose for this version was mandarin orange, as I always keep some cans of these in my pantry. This dish is a favorite of my husband. This recipe is suitable for all Atkins phases and all keto diets. Not suitable for Paleo due to all the dairy products.
2 c. heavy cream
6 oz. cream cheese, softened
½ c. ricotta cheese
½ c. sour cream
½ c. Splenda granular or equivalent of your favorite sweetener
Liquid sweetener (I used Splenda) to bring to your desired taste
10 drops Boyajian Pure Orange Oil
1 tsp. unflavored gelatin powder
3 T. madarin orange juice drained from can
2 c. canned mandarin oranges, drained (reserving 3 T. for dissolving gelatin)
DIRECTIONS: Whip the heavy cream in a medium mixing bowl to nice soft peak stage. Set aside. Open and drain canned mandarin oranges reserving 3 T. of the juice to dissolve gelatin in. Place the orange sections in a food processor or blender. Process the fruit until smooth. Bring the 3 T. mandarin orange juice to a boil, add gelatin and stir until dissolved. To the processor or blender, add all remaining ingredients. Process until all is blended well. Spoon into eight 1-cup ramekins or serving dishes of choice. Optional garnish (not included in nutritional stats): 1-2 extra orange sections and a sprig of fresh mint, if desired. Chill for at least 1-2 hours or until it firms up nicely.
NUTRITIONAL INFO: Makes eight 1-cup servings, each contains:
369 cals, 34g fat, 9.26g carbs, 0.56g fiber, 8.7g NET CARBS, 8.37g protein, 119mg sodium