Two-Toned Light Ricotta Loaf

2 envelopes unflavored gelatin
1 cup skim milk

Pepper Layer:
1 container (15 oz.) Reduced-Fat Ricotta Cheese
1 jar (7 oz.) roasted red peppers, undrained
1/4 teaspoon salt
Pinch ground pepper

Basil Layer:
1 container (15 oz.) Reduced-Fat Ricotta Cheese
1 cup fresh basil leaves
1/3 cup fresh parsley leaves
3/4 teaspoon salt
1 small garlic clove, crushed
Pinch ground pepper
1/2 cup skim milk

Additional basil leaves (optional garnish)

In small saucepan, sprinkle gelatin over cold milk; let stand 5 minutes. Stir over low heat until gelatin is completely dissolved.

Pepper Layer:
In food processor, puree ricotta with roasted red peppers and their juice, salt and pepper. Add 1/2 cup dissolved gelatin and process until combined. Pour into an 8x4-inch loaf pan; refrigerate until partially set, about 20 minutes.

Basil Layer:
In food processor, combine ricotta, basil, parsley, salt, garlic and pepper. Process until herbs are finely chopped. Add remaining gelatin mixture and skim milk.

Pour into a bowl and chill, stirring occasionally, until mixture is consistency of beaten egg whites.

Spoon over set red pepper layer; smooth top. Cover and refrigerate until set, at least 4 hours or overnight.

To serve, unmold onto a serving dish. If desired, garnish with fresh basil leaves.