| 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 |
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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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