Honey Lemon Ricotta Pudding Food
HONEY LEMON RICOTTA PUDDING
This simple dessert tastes like cheesecake without all the work.
Provided by Mary Gillespie
Time 10m
Number Of Ingredients 7
Steps:
- Beat cream cheese with lemon juice and 1/4 cup honey until smooth.
- Add whipping cream and beat until the mixture has increased in volume and will hold peaks when the beaters are lifted.
- Place ricotta in a separate bowl. Stir in a few spoonfuls of the cream cheese mixture, then fold the rest of the cream cheese mixture into the ricotta cheese.
- Spoon the pudding into serving dishes and drizzle with the 2 tablespoons of honey. Garnish with berries and serve.
- The pudding can be made several hours ahead of time and refrigerated, but it will soften slightly as it sits.
LEMON RICOTTA PUDDING
A recipe by Damian Heads, I saw him do it on Ready Steady Cook & it lokked great. I want to try it with low-fat ricotta to see how that works.
Provided by Mandy
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.
- Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
- Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with nuts and serve.
Nutrition Facts : Calories 376.1, Fat 11, SaturatedFat 5.2, Cholesterol 118.5, Sodium 475.5, Carbohydrate 58, Fiber 2.1, Sugar 30.6, Protein 13
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