VANILLA RICOTTA DESSERT
A three-ingredient ricotta dessert that you quickly blend by hand or in your food processor.
Provided by Vered DeLeeuw
Categories Dessert
Time 1h10m
Number Of Ingredients 3
Steps:
- Place the ingredients in your food processor bowl.
- Process until very smooth, about 2 minutes.
- Refrigerate for one hour before serving.
- Serve in small, 1/3-cup dessert bowls or ramekins.
Nutrition Facts : ServingSize 0.25 recipe, Calories 142 kcal, Carbohydrate 10 g, Protein 7 g, Fat 8 g, Sodium 52 mg, Sugar 9 g
3-INGREDIENT RICOTTA PUDDING
This delicious and easy pudding is perfect for breakfast or dessert, and only clocks in at 276 calories! Feel free to add toppings.
Provided by hopemurphy90
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients into a food processor or blender.
- Blend until smooth. Serve.
Nutrition Facts : Calories 338.6, Fat 10.1, SaturatedFat 6.2, Cholesterol 38.1, Sodium 155.8, Carbohydrate 50.6, Fiber 3.1, Sugar 32.1, Protein 15.4
RICOTTA PUDDING
Provided by Mark Bittman
Categories easy, quick, dessert
Time 5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a bowl, beat together the ricotta and sugar, then add liqueur. Taste and add more sugar or liqueur as desired. Divide among 6 glass ramekins or other small bowls and refrigerate until ready to serve. Serve, dusted with a little powdered cocoa.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 64 milligrams, Sugar 8 grams
LEMON RICOTTA PUDDING
A recipe by Damian Heads, I saw him do it on Ready Steady Cook & it lokked great. I want to try it with low-fat ricotta to see how that works.
Provided by Mandy
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.
- Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
- Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with nuts and serve.
Nutrition Facts : Calories 376.1, Fat 11, SaturatedFat 5.2, Cholesterol 118.5, Sodium 475.5, Carbohydrate 58, Fiber 2.1, Sugar 30.6, Protein 13
SAVORY RICOTTA PUDDING
Provided by Amanda Hesser
Categories project, appetizer
Time 1h45m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees and butter a 9-inch baking dish. Whisk together the eggs, egg yolk and ricotta in a mixing bowl. Whisk in the cream, milk, 1 teaspoon thyme, salt and pepper. The mixture will be a little lumpy.
- Pour into the baking dish. Sprinkle the top with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil and place it in a roasting pan. Add enough tepid water to come halfway up the sides of the baking dish. Bake until the custard is just set, about 1 1/2 hours.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 14 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams
CHOCOLATE RICOTTA PUDDING
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 2
Steps:
- In a microwave-safe bowl, heat semisweet chocolate chips in 20-second intervals, stirring between each, until smooth.
- In a food processor, process 15 ounces part-skim ricotta cheese until smooth. Add chocolate; process until combined, scraping bowl as needed.
- Divide among four dishes. (Can be refrigerated, covered, up to 1 day; serve at room temperature.)
RICOTTA PUDDING
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Whisk the eggs, egg yolk, and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Whisk to combine. The mixture will be a little lumpy.
- Taste for seasoning, and pour into a buttered 9-inch baking dish. Decorate the top of the pudding with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil, place it in a water bath, and bake about 1 hour, until the custard is just set.
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