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Italian Cream Pudding
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1 envelope unflavored gelatin (about 1 Tbl)
2 TbL cold water
3 cups whipping cream
1/3 cup Splenda
1/2 tsp vanilla extract
Put water in a small dish and sprinkle gelatin over it to soften. Set aside. In a large saucepan, bring cream just to boiling. Remove pan from heat and stir in Splenda, gelatin mixture and vanilla extract. Divide into 8 1/2-cup dishes, or pour total mixture into a glass or Corningware pan. Cool to room temperature. Cover with plastic wrap and chill in refrigerator at least 4 hours.
Makes 8 servings
3 carbs per serving.
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