Ricotta Pudding

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.