April 5, 2010
Lemon and Ricotta Pudding (low fat!)
2 cups skim or part skim ricotta
2 tablespoons confectioners sugar
1 teaspoon vanilla
rind of 1 organic lemon
Combine all in a food processor until smooth you can skip this step and just wisk if your ricotta is fine enough
Divide evenly in serving cup of choice
1/4 cup corn starch
3 cups almond milk (unsweetend)
1/2 cup sugar
3 egg yolks
juice of 3 lemons
lemon rind for garnish
combine cornstarch, milk and sugar in pan on low heat stirring until it coats the back of a spoon.
temper egg yolks and wisk in and stir for 3-4 minutes over low heat
while wisking add juice of 3 lemons
pour through strainer into a bowl sitting in another bowl filled with ice.
stir pudding for 5-10 minutes to cool down (just before setting)
add to cup of ricotta mixture dividing evenly top with lemon
chill & serve!!!