Half Frozen Ricotta With

This is great with spring rhubarb and can be served with fresh berries in the summer. Without the rhubarb, the carb count goes down to 2.42 grams per serving.

Ingredients:
1/2 cup whipping cream
1 vanilla bean, split
1/2 lb. ricotta cheese
1 tsp. pure vanilla extract
2 egg yolks
liquid sweetener to equal 1/4 cup
pinch of sea salt
1/2 cup whipping cream
1/2 lb. fresh young rhubarb with pink stems
2 Tbsp. water
1/3 cup Splenda

Combine the first 1/2 cup (120 ml) of whipping cream and the vanilla bean in a small pot. Bring to a simmer, then remove from the heat and cool completely. Scrape the seeds from the vanilla bean and add to the cream. Discard the bean.

In a food processor, puree the ricotta cheese and vanilla until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.

Beat the egg yolks, sugar and salt until thick and lemon colored. Fold into the ricotta mixture. Beat the cream into soft peaks and fold into the ricotta mixture. Pour into 6 6-oz. serving bowls and freeze.

For the rhubarb compote, trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch (2.5-cm) pieces. Place in a non-corrodible saucepan the water. Cover and set over low heat. Stew gently for 30-45 minutes until soft. Cool slightly and the rhubarb can be cooked a few days in advance

To serve, remove the half-frozen ricotta from the freezer and place in the fridge an hour before serving. Gently re-warm the compote and spoon on top of each half-frozen ricotta. Serve immediately.