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Honey Lemon Ricotta Pudding

February 14, 2016 Mary 2 Comments

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Honey Lemon Ricotta Pudding

Honey Lemon Ricotta Pudding tastes like cheesecake, but takes only minutes to prepare.

When you want something sweet (but not too) and a bit special, this is it.

Top it with frozen berries in the winter, or fresh in season when they are available.

(You can make this in advance and keep it in the fridge for several hours, but the whipping cream will lose some of its stiffness and the pudding will soften up a bit.)

Honey Lemon Ricotta Pudding
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Honey Lemon Ricotta Pudding
Prep Time
10 mins
Total Time
10 mins
 
This simple dessert tastes like cheesecake without all the work.
Servings: 6 servings
Author: Mary Gillespie
Ingredients
  • 4 oz / 113 g cream cheese
  • 2 tablespoons / 30 ml lemon juice
  • 1/4 cup / 60 ml honey
  • 1/2 cup / 125 ml whipping cream
  • 1 cup / 250 ml ricotta cheese
  • 2 tablespoons / 30 ml honey for drizzling on top
  • Fresh or frozen berries for garnish
Instructions
  1. Beat cream cheese with lemon juice and 1/4 cup honey until smooth.
  2. Add whipping cream and beat until the mixture has increased in volume and will hold peaks when the beaters are lifted.
  3. Place ricotta in a separate bowl. Stir in a few spoonfuls of the cream cheese mixture, then fold the rest of the cream cheese mixture into the ricotta cheese.
  4. Spoon the pudding into serving dishes and drizzle with the 2 tablespoons of honey. Garnish with berries and serve.
  5. The pudding can be made several hours ahead of time and refrigerated, but it will soften slightly as it sits.

 

desserts

Comments

  1. Yum Girl says

    March 4, 2016 at 12:22 pm

    welcome to yum Goggle! We are now following you on all your social media and hope you will follow us back. We will try our best to tag you each time we promote your posts. Kelli at YG!

    Reply
    • Mary says

      March 5, 2016 at 9:47 am

      Thanks Kelli 🙂

      Reply

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Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

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