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Ricotta Pudding Recipe
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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.
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