Ricotta pudding
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg; separated | |
| 1 | tablespoon | Sugar |
| 1 | cup | Ricotta cheese, part-skim |
| ½ | teaspoon | Lemon peel; grated |
| 1 | tablespoon | Flour, all-purpose |
| ½ | teaspoon | Baking powder |
| 1 | teaspoon | Cinnamon-sugar mix; opt. |
| 4 | Strawberries; For garnish; optional | |
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 ⅔ full; bake 20-25 minutes until puffed and golden brown. If desired, garnish each with ¼ 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.