(Nearly) Instant Ice Cream

Occasionally I create recipes from my imagination. Often I modify a recipe I found elsewhere - and sometimes I just steal one.. This one is worth stealing! It came from my good friend Susan Maria Leach at http://BariatricEating.com. It's fresh frozen berries blended into creamy ricotta.

2 cups frozen strawberries

1 cup Polly-O or Calabro Ricotta (See Cook's Notes)
1/4 cup Splenda or 2 tablespoons Truvia
2 teaspoons vanilla

Place strawberries, ricotta, sweetener and vanilla into food processor and pulse and blend until a very silky smooth 'ice cream' eventually forms. Remove the blade and pop into the freezer for ten to twelve minutes to firm up just a little then serve immediately in frozen glasses.

Cook's Notes:
*You'll need a food processor for this one, a blender just won't work. 

* Initially the blending WILL BE NOISY!
* If strawberries aren't your style, raspberries and blueberries work beautifully - as do frozen peaches.
* Some ricottas are a little grainy. The recommended brands are very smooth. If you can't find them try to find a fresh or smooth ricotta for the best texture.

* Of course you can bump up the ample protein by adding a scoop of your favorite protein powder with just a TINY bit of water or milk.