Budino di Ricotta

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Category : Desserts

Recipe : Budino di Ricotta

Almond-ricotta Pudding. This old-fashioned dessert is a cross between a flan and a
souffle.

Makes 8 servings

2 cups part-skim ricotta cheese
8 amaretti cookies (1" diameter), crushed
4 eggs, separated (at room temperature)
1/4 cup cornstarch
1 fluid ounce (2 tablespoons) amaretto liqueur
1/8 teaspoon cream of tartar
1/4 cup granulated sugar

Arrange the racks to divide the oven in half. Preheat the oven to 375o F. Spray a
6-cup souffle dish with nonstick cooking spray.
In a large bowl, combine the ricotta, cookies, egg yolks, cornstarch and amaretto;
set aside.
In a medium bowl with an electric mixer at high speed, beat the egg whites with
the cream of tartar until foamy. Gradually beat in the sugar, 1 tablespoon at a
time, until the whites are stiff and glossy but not dry. Gently fold the egg whites,
one-third at a time, into the ricotta mixture until no white streaks remain.
Spoon the batter into the prepared dish. Place the souffle dish in a 13x9" baking
dish; place on the center oven rack. Pour boiling water into the baking dish to
come halfway up the side of the souffle dish. Bake 45 minutes, until puffed and
golden. Divide evenly among 8 plates and serve warm.

SERVING ( 3/4 CUP) PROVIDES: 3/4 Fat, 2 Proteins, 85 Optional Calories.

PER SERVING: 198 Calories, 8 g Total Fat, 4 g Saturated Fat, 125 mg Cholesterol, 111
mg Sodium, 19 g Total Carbohydrate, 0 g Dietary Fiber, 10 g Protein, 180 mg Calcium