CRANBERRY FOOL MINI-CHEESECAKES
Makes 4 4-ounce ramekins

8 ounces ricotta cheese
8 ounces cream cheese
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons Cranberry Fool plus more for topping
1 egg

Preheat oven to 350 degrees F.
Combine cheeses, vanilla, cinnamon and 2 teaspoons of Cranberry Fool in a medium bowl and stir until well blended and smooth.
Taste mixture and adjust seasonings if necessary.
Blend egg into mixture. Divide mixture among 4 4-ounce ramekins or other ovenproof containers.
Top each with a layer of Cranberry Fool.
Arrange containers in a water bath on center rack of oven.
Bake for 1 hour or until a knife inserted into center comes out clean.

Cool to room temperature before serving or refrigerate for up to 3 days.

A sugar-free "cheesecake" that you will adore. Simple to make but ever so rich to serve.