| Lemon Ricotta Pudding
375 grams Ricotta cheese
1 cup Low-fat natural yoghurt
1 Egg
2 tablespoons Lemon juice
2 teaspoons Finely grated lemon rind
2 teaspoons Sugar
1 teaspoon Vanilla essence |
|
Place ricotta, yoghurt, egg, lemon juice, lemon rind, sugar and vanilla essence in a food processor or blender. Process until smooth. Divide mixture between four 3/4 cup ramekins. Bake in a moderate oven (180ºC) 350ºF. for 25 minutes or until firm. Serve warm or cold. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
|
- Cookies -
Couscous -
Crumb Cake -
Deep Fryer -
Dips, Sauces, & Salsa -
Desserts -
Dressing/Stuffing - Dutch Oven/Cast
Iron - Eggplant -
Eggs -
Ethnic & Regional - Fish -
Halloween -
Ham -
Holiday Recipes - Kid Favorites
- Low Fat Store & Recipes -
Meatloaf -
Meats -
Microwave - Mousse -
Muffins -
Mussels -
All Things Pasta! -
Potato Salad -
Pound cake -
Puddings -
Quick n Easy -
Salads -
Slow Cooker - Thanksgiving &
Christmas - Veal -
Vegetables -
Weight Watchers
View All Categories
Privacy Policy