Ricotta Pudding Recipe

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Ricotta Pudding Ingredients

1 egg, separated
1 tbsp sugar
1 cup ricotta cheese, part-skim
1/2 tsp lemon peel, grated
1 tbsp flour, all-purpose
1/2 tsp baking powder
1 tsp cinnamon-sugar mix, opt.
4 strawberries, for garnish; optional

A Recipe for
Ricotta Pudding

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This Recipe for Ricotta Pudding is one of thousands in the Recipes-to-go Cheese Cookbook.

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Ricotta Pudding Recipe
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This is a recipe for Ricotta Pudding from the recipe cookbook of Recipes-to-go (Cheese)

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Ricotta Pudding

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

Ricotta Pudding Directions

Preheat oven to 350 degrees. In small bowl, with electric mixer at
high, beat egg white until stiff but not dry; set aside. In small
bowl, beat egg yolk and sugar until slightly thick and lemon-colored;
set aside. Place cheese in a sieve, press to drain any water. Add
cheese to egg yolk mixture with lemon peel; blend well. Stir in flour
and baking powder until well blended. Fold in egg white. Pour mixture
into four 4-oz baking cups, filling about 2/3 full; bake 20-25
minutes until puffed and golden brown. If desired, garnish each with
1/4 teaspoon cinnamon-sugar mix and a strawberry. Serve immediately.
Per serving: about 125 cals.; 9 g. protein; 6 g fat; 9 g. carbs.;
147 mg sodium.
Preparation: 15 minutes; total time, 35 minutes. Enjoy!! Sorry, do
not have name of recipe contributor.

Serves: 4

Ricotta Pudding Recipe brought to you by Recipes To-Go

Ricotta Pudding Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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