Italian · Dessert
Sweet Baked Ricotta Pudding
A lightened take on Italy's baked ricotta pudding, swapping half the cheese base for low-fat cottage cheese and trimming the sugar, while fresh raspberries on top add fibre and colour without stacking on calories.
$1
12 minsPrep
33 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
218Calories
12.5gProtein
11.3gFat
15.9gCarbs
9.3gSugar
1.6gFiber
156mgSodium
99mgChol
6.5gSat Fat
153mgPotassium
177mgCalcium
0.8mgIron
0.4mcgVitamin B12
7.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Whole Milk
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (325°F) and lightly butter-free-spray two 180ml ramekins.
2
Press the drained ricotta and cottage cheese through a sieve into a bowl for a perfectly smooth base.
3
Whisk in the beaten egg, sugar, lemon zest, vanilla extract and cornstarch until fully combined and lump-free.
4
Divide the mixture evenly between the two ramekins, filling each about three-quarters full.
5
Place the ramekins in a deep baking tray and pour hot water halfway up their sides to create a water bath.
6
Bake for 32-35 minutes until the puddings are just set with a slight wobble in the centre.
7
Remove from the water bath and cool to room temperature, then chill in the fridge for at least 45 minutes.
8
Top each pudding with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g drained ricotta
- 1.4 oz40g blended smooth cottage cheese lowfat
- 2/32/3 eggs, beaten (33g)
- 0.5 oz14g sugar white
- 0.1 oz4g zested lemon
- 0.1 oz3g vanilla extract
- 0.2 oz6g cornstarch
- 1.6 oz46g halved raspberry
