Ricotta cheese is so versatile that it can be used in both sweet and savory dishes. In this recipe I created a ricotta based baked pudding flavored with almonds, and served with fresh fruit. Although I call this recipe a pudding, the ground almonds help create an almost cake-like texture. This pudding can be served warm or cold although I personally like it best served at room temperature. If refrigerated it wil be much firmer in texture. In the photo I served my pudding with toasted sliced almonds, fresh raspberries, and a drizzle of syrup made with a dash of liqueur.
If you wanted a lighter version of this recipe you could use low fat or fat free ricotta, and substitute 1/2 cup Splenda sweetener for the sugar. To serve, simply leave off the syrup and serve your pudding with fresh fruit and toasted almonds.
Deborah Mele 2011
- 1 (15oz) Container of Ricotta Cheese
- 1/2 Cup Sugar
- 1 Teaspoon Almond Extract
- 3/4 Cup Finely Ground Blanched Almonds
- 2 Large Eggs
- 3/4 Cup Sugar
- 2 Tablespoons Amaretto
- 6 Tablespoons Water
- Toasted Sliced Almonds
- Fresh Fruit Of Choice (Berries Work Well)
- For The Syrup: In a small saucepan mix 3/4 cup of sugar with 6 tablespoons of water.
- Bring to a boil and remove from heat.
- Add two tablespoons of Amaretto liqueur, and cool until ready to serve.
- Preheat the oven to 350 degrees F.
- Beat together all of the pudding ingredients until light and fluffy.
- Spray with an oil spray (Pam) or lightly butter 4 ramekin dishes.
- Divide the pudding batter into the four dishes and then bake for about 30 minutes or until the puddings are lightly browned and a fork inserted comes out clean.
- Allow to cool.
- If serving warm, carefully remove from the dishes after running a knife around the edges first.
- If you prefer the puddings cold, refrigerate in the dishes until you are ready to serve.
- To serve, place a pudding upside down onto a plate, drizzle on a little syrup, and then garnish with the fresh fruit and toasted almonds,