Hi All found this recipe today at http://lowcarbdiets.about.com/od/des...nillacream.htm

Raspberry Vanilla Cream
It's not cold enough to be ice cream, but it's a similar consistency as soft-serve ice cream. It's deluxe with a sprinkling of macadamia nuts. Good for breakfast, too!
INGREDIENTS:

2 cups raspberries, frozen without sugar
2 cups ricotta cheese (whole milk type has fewest carbs and least grainy)
1 Tablespoon vanilla
1/4 cup sugar free raspberry syrup (such as Da Vinci) or raspberry flavoring plus sweetener
Artificial sweetener equal to 1/2 cup sugar, or to taste
PREPARATION:

Put raspberries and liquid in food processor or blender, and process until mostly smooth. Add ricotta and process until blended. Refrigerate covered.

Nutritional Information: Each half cup serving has 4 grams effective carbohydrate plus 2 grams fiber, 8 grams protein, and 146 calories.

Im going to give it a try... im not a big fan of ricotta but it sounds good..

Heidi

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Heidi
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I used this recipe yesterday, modified it slightly, and I thought it turned out great. I watch Giada De Laurentiis regularly and she's always saying ricotta is good for dessert with sugar sprinkled on top. I wasn't willing to go that far but wanted to use ricotta in something to get the same dessert-type effect. Anyway, I had thawed some frozen stawberries (from my garden last year) to use in a jello salad for Memorial Day but forgot about them so they were still sitting in the fridge and I wasn't sure what I wanted to do with them. I poured them into the blender, added the ricotta and some vanilla SF syrup, and blended till smooth. The taste was great and the texture only slightly grainy. I put it in the fridge and tried it again this morning. It had firmed up into the consistency of pudding. I'm good with that! Thanks for this recipe!

Karen