Ricotta Pudding
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 1 | tablespoon |
sugar
|
|
| 1 | cup |
ricotta cheese
part-skim |
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
and sugar mix, optional |
|
| 4 | each |
strawberries
for garnish, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 15 | ml |
sugar
|
|
| 237 | ml |
ricotta cheese
part-skim |
|
| 2.5 | ml |
lemon zest
grated |
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
and sugar mix, optional |
|
| 4 | each |
strawberries
for garnish, optional |
|
Directions
Preheat oven to 350℉ (180℃).
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 ounce baking cups, filling about ⅔ full; bake 20 to 25 minutes until puffed and golden brown.
If desired, garnish each with ¼ teaspoon cinnamon-sugar mix and a strawberry.
Serve immediately.
