Dessert: Ricotta Honey Pudding
on
Published in ArcaMax Chef
2 cups ricotta cheese
1/4 cup honey
4 eggs, separated
1 tsp. vanilla
Dash of salt
Ground cinnamon for garnish
1 pint fresh raspberries
Combine ricotta, honey, egg yolks and vanilla in saucepan and heat over low heat until warmed through. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into ricotta mixture and heat for a few minutes. Spoon pudding into serving bowls and sprinkle with ground cinnamon. Chill for 1 - 2 hours. Garnish with raspberries or another of your favorite fruits.
The Skinny: Ricotta cheese is fairly low in fat.
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