Ricotta Pudding

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Category : Desserts

Recipe : Ricotta Pudding

This fragrant pudding, based on a traditional Italian Easter pie, has a wonderful,
chewy-creamy texture.

Makes 6 servings

4 1/2 ounces uncooked barley, rinsed and drained
1 cup part-skim ricotta cheese
1/4 cup granulated sugar
2 eggs, beaten
2 tablespoons orange marmalade
Grated zest of 2 medium oranges
Grated zest of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

In small saucepan, bring 1 1/2 cups water to a boil. Add barley, lower heat and
simmer, covered, until all liquid is absorbed, 35 minutes. Remove from heat and
let cool.
Preheat oven to 325o F. Spray six 6-ounce custard cups with nonstick cooking
spray and arrange in 13 x 9" baking dish. Add 1" hot water to baking dish.
In large bowl, combine ricotta, sugar, beaten eggs, marmalade, orange and lemon
zests, vanilla and nutmeg. Spoon evenly into prepared custard cups and bake until
a toothpick inserted in pudding comes out clean, 35-40 minutes.

SERVING (GENEROUS 1/2 CUP) PROVIDES: 1 Protein, 1 Bread, 45 Optional
Calories; 6 grams Fat, 4 grams Fiber.

PER SERVING: 214 Calories, 6 g Total Fat, 3 g Saturated Fat, 84 mg Cholesterol, 79
mg Sodium, 32 g Total Carbohydrate, 4 g Dietary Fiber, 9 g Protein, 134 mg Calcium