Lemon Ricotta Pudding Recipes

RICOTTA VANILLA BREAD PUDDING

Steps:

• Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
• Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish.
• Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.

LEMON RICOTTA PANCAKES

Steps:

• In a medium sized bowl whisk the flour, sugar, baking soda, powder and salt.
• In another medium sized bowl add the milk, eggs, ricotta, vanilla, lemon juice and zest.
• Combine the wet ingredients with the dry ingredients.
• Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

ITALIAN LEMON-RICOTTA COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour and baking soda. Beat butter, granulated sugar, dry pudding mix and lemon zest in large bowl with mixer until blended. Add ricotta and eggs; mix well. Gradually add flour mixture, mixing well after each addition.
• Roll dough into 82 (1-inch) balls. Place, 2 inches apart, on baking sheets.
• Bake 12 to 14 min. or until edges are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
• Whisk powdered sugar and lemon juice in medium bowl until blended. Dip tops of cookies halfway into glaze; return, dipped sides up, to wire racks. Immediately top with some of the sprinkles. Repeat with remaining cookies. Let stand until glaze is firm.

ITALIAN LEMON RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
• In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
• Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
• Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
• Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

LEMON RICOTTA PUDDING

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.

HONEY LEMON RICOTTA PUDDING

Steps:

• Beat cream cheese with lemon juice and 1/4 cup honey until smooth.
• Add whipping cream and beat until the mixture has increased in volume and will hold peaks when the beaters are lifted.
• 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.
• Spoon the pudding into serving dishes and drizzle with the 2 tablespoons of honey. Garnish with berries and serve.
• The pudding can be made several hours ahead of time and refrigerated, but it will soften slightly as it sits.

LEMON-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
• Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
• Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

LEMON PEEL RICOTTA CREME

Steps:

• Gather the ingredients.
• In a small bowl, mix together ricotta cheese , grated lemon peel, vanilla extract , and sugar substitute. If desired, transfer to a pretty dish and chill until ready to serve.
• This recipe easily can be doubled, tripled or quadrupled, but it's easier to fight the temptation to eat the whole bowl by making only one serving at a time.

CHOCOLATE RICOTTA PUDDING

Steps:

• This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious.
• Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
• Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking.
• In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside.
• Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.
• In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion.