1½ cups whole milk ricotta cheese
1 tablespoon honey
1 tablespoon Splenda Granular
3 eggs, separated
½ teaspoon vanilla
1 cup chopped soft fruits, such as fresh whole berries
Put the ricotta in a sieve over a bowl. Pressing with a spatula or the
back of a ladle, strain it through the sieve. Put the ricotta in the bowl of a food processor, if available, and process until smooth. In the top of a double boiler or a heatproof bowl, combine the ricotta, honey, Splenda, egg yolks, and vanilla. Place the pan or bowl over simmering water and heat through. Set aside to cool.
Beat the egg whites until stiff. Whisk one-third of the egg whites into the ricotta mixture then fold in the remaining egg whites. Put some fruit in the bottom of a chilled goblet, top with
¼ of the ricotta mixture, and top with fruit. Chill and serve immediately.