Directions:
- Place the ricotta in a cheesecloth or muslin-line strainer and set it over the sink; let drain overnight.
- Preheat oven to 325°; butter a medium-size loaf pan and set aside.
- Prepare a water bath by half filling a rectangular baking tray with water; the loaf pan containing the pudding will be placed in it to bake evenly and gently.
- In a food processor, process the ricotta, egg yolk, sugar, extracts, and cinnamon until very smooth and light.
- Add in the lemon zest; transfer to a big bowl.
- Whip the egg whites with the salt and cream of tartar until stiff; beat 1/4 of the egg whites into the ricotta mixture, then with a rubber spatula gently fold in the remaining whites.
- Gently pour the mixture into the prepared loaf pan; set pan into the water bath.
- Bake the pudding for approximately 35-40 minutes, or when a pick comes out dry; let cool before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.36 Kcal (1019 kJ) | ||
| Calories from fat | 137.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.29g | 24% | |
|---|---|---|---|
| Cholesterol | 78.28mg | 26% | |
| Sodium | 135.95mg | 6% | |
| Potassium | 163.55mg | 3% | |
| Total Carbs | 11.27g | 4% | |
| Sugars | 7.54g | 30% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 14.55g | 29% | |
| Iron | 0.1mg | 1% | |
| Calcium | 239.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 169.53 Kcal (710 kJ) | ||
| Calories from fat | 95.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 24% | |
|---|---|---|---|
| Cholesterol | 54.53mg | 26% | |
| Sodium | 94.7mg | 6% | |
| Potassium | 113.93mg | 3% | |
| Total Carbs | 7.85g | 4% | |
| Sugars | 5.25g | 30% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 10.14g | 29% | |
| Iron | 0.1mg | 1% | |
| Calcium | 166.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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