Baked vanilla ricotta pudding is a deliciously creamy and easy to make dessert recipe. With just 5 ingredients it’s naturally sweetened and takes hardly any time too!
Folks, I’m bringing a little bit of Italy into your homes today with my adaption of the classic Italian baked ricotta pudding.
Known as Ricotta Infornata it’s particularly popular in Sardinia and Sicily. It’s sometimes also called Ricotta al Forno.
I’ve added my own twist by sweetening it up with a little honey and flavouring it with vanilla.
This tasta ricotta dessert has a lovely light delicate flavour and a creamy texture.
Whilst I wouldn’t advocate having one of these every night, the calorie content of one of these small ramekin servings is only 320 calories.
You’ll find this Italian dessert cheap and quick to make.
It can be eaten hot or cold too.
In most UK supermarkets you can get small 250g tubs of ricotta cheese.
Both full fat and low fat ricotta cheese is usually available. I tried both and the full fat ricotta works best here.
The lemon juice you use can be from either from a bottle or freshly squeezed. Whatever you have to hand.
Use a good quality vanilla essence / vanilla extract to get the maximum flavour.
Simply combine all the ingredients in a bowl and mix together until smooth. Then divide the mixture between two ramekin dishes.
Bake until the dessert has risen and become firm on top.
Allow to cool a little then serve topped with blueberries or berries of your choice!
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These Contemporary Smooth Ramekins are perfect for making your ricotta puddings
Great value for money they’re dishwasher, freezer, microwave and oven safe too.
Not only that they look excellent for table presentation!
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You can keep your baked vanilla ricotta pudding in the fridge for a couple of days but it is best served fresh, once you’ve allowed it to cool a little.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Baked vanilla ricotta pudding is a deliciously creamy and easy to make dessert recipe. With just 5 ingredients it’s naturally sweetened and takes hardly any time too!
Prep Time5 mins
Cook Time30 mins
Servings: 2
Calories: 320kcal
Preheat oven to 180C Fan
Place the ricotta cheese, egg, lemon juice, vanilla essence and honey into a bowl and mix together until combined and smooth.
Divide the mixture between two ramekins.
Place on a tray in the oven and bake for 25 – 30 minutes until the dessert has risen and become firm on the top.
Remove from the oven and allow to cool for a few minutes.
Serve topped with the blueberries or other berries of your choice.
Calories: 320kcal | Carbohydrates: 22g | Protein: 17g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 137mg | Potassium: 162mg | Sugar: 18g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 271mg | Iron: 1mg
Nutrition Facts
Baked Vanilla Ricotta Pudding
Amount Per Serving
Calories 320 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 146mg49%
Sodium 137mg6%
Potassium 162mg5%
Carbohydrates 22g7%
Sugar 18g20%
Protein 17g34%
Vitamin A 675IU14%
Vitamin C 3mg4%
Calcium 271mg27%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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