Title: Ricotta Pudding
Categories: Cheese Dessert Favorite
Yield: 4 Servings
| 1 | | Egg; separated |
| 1 | tb | Sugar |
| 1 | c | Ricotta cheese, part-skim |
| 1/2 | ts | Lemon peel; grated |
| 1 | tb | Flour, all-purpose |
| 1/2 | ts | Baking powder |
| 1 | ts | Cinnamon-sugar mix; opt. |
| 4 | | Strawberries; For garnish; optional |
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.