Lemon Ricotta Pudding

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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.

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