Ricotta Puddingdesserts, favorite 1 egg; separated 1 tablespoon sugar 1 cup ricotta cheese, part-skim 1/2 teaspoon lemon peel; grated 1 tablespoon flour, all-purpose 1/2 teaspoon baking powder 1 teaspoon 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. |
