1 c fat-free half & half (or skim milk)
2 c fat-free cottage cheese
1 c lowfat or part skim ricotta
2 T natural peanut butter
1 T Splenda
1 box sugar-free/fat-free instant butterscotch pudding mix

In blender, mix half & half, cottage cheese, ricotta, and peanut butter until very smooth.

Pour into mixing bowl, add Splenda and butterscotch pudding mix and beat with hand beater until mixed thoroughly.

Spoon mixture into 4 individual serving dishes (I use the 1-c Ziploc bowls with lids).

Allow to chill for 30 minutes. Saves well, too!