Posted by Kathy Lee | File under :

Serves 6

This smooth, rich, high-protein pudding, studded with multicolored jewels of fruit, can be dessert, a satisfying salad for luncheon, or a special breakfast.

Italian Pudding Recipe


1/4 cup dried apricots
1/4 cup raisins or dried currants
1 pound ricotta cheese
1/4 cup almonds, toasted
1/2 teaspoon pure vanilla extract
1/4 to 1/2 cup raspberry butter or
1 cup heavy cream, whipped preserves
2 to 3 cups fresh fruit

Slice the dried apricots. If you're using unsulfured apricots,
soak them in warm water for 20 minutes to plump before slicing.
Using an electric beater or a food processor, whip the ricotta cheese until smooth.
Mix in the vanilla and raspberry butter or preserves (make the pudding as sweet as you like by adding more or less).
Fold in the fruits and nuts. To insure fluffiness, add the whipped cream not more than two hours before you intend to serve the pudding.
 Fold in the whipped cream and — voila!
Serve the pudding in a beautiful bowl and decorate the top with more fruit.
We also like Italian Pudding piled on melon wedges for brunch.


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