Ricotta Pudding

By MaryEllen

Got this recipe from Linda L. Any sweetener will work here. Instead of just blueberries, I'll serve it with my Blueberry Sauce.

Ingredients

• Coconut oil for greasing pan. Use whatever you have
• 1 T ground almond meal, plus more for coating ramekins/baking dish.
• 1 lb fresh, part skim milk ricotta
• 5 L egg yolks
• 1/4 C xylosweet
• pinch of sea salt
• 1 t grated lemon zest ( Putting in one, good, half lemon, squeeze gives it a nice lemon flavor)
• 5 L egg whites, beaten to stiff peaks
• 1 C blueberries for garnish

Preparation

Step 1

1. Preheat oven to 375
2. grease 8 in square pan. Sprinkle with a little almond meal, shaking pan to coat.
3. In a medium bowl, combine the ricotta with the egg yolks, the remaining T almond meal, xylosweet, salt and lemon zest. mix well to combine. gently folding the egg whites.
4. Pour mixture into prepared pan. Bake for about 25 mins or until center is slightly jiggly and top is lightly browned. Turn off heat and leave in oven for an additional 5 minutes. Remove from oven. Serve warm or at room temp topped with fresh blueberries. Refrigerate leftovers. Excellent right from fridge!