I don't mind the texture, and I discovered I like it much better than the low-carb ice cream, so that's a good thing, since the low carb ice cream still has 6 times the carbs per serving as the ricotta cheese!! I might try doing the ricotta in the micro with some sugar free chocolate, then chilling it.
I had a lot of custard for awhile there, too. That was another good dessert. Used skim milk, which I think meant it took a bit longer to cook, but it worked!
I haven't done much baking for a long while. I should get back into that...it'd warm up the house!
And now I could have fruit with the custard.