Silky Peanut Butter Pie

Ingredients:
1 envelope Knox gelatine
1/4 cup heavy cream
3/4 cup heavy cream heated to boiling
8 tablespoons peanut butter
1/2 cup Splenda
1, 15 ounce container ricotta cheese

Directions:
Sprinkle gelatine over 1/4 cup cream. Let stand 2 minutes to soften.

Pour hot cream over and dissolve completely.

Using food processor or blender, mix all ingredients together. Pour into a greased pie plate and chill.

Cut into 8 pieces and garnish with whipped cream if desired.

6.6 carbs per serving