Recipe: Italian Ricotta Cheese Pudding
This is light, refreshing, and absolutely ridiculously easy to make. If it's too hot out to cook or you need an elegant finish to a summer meal, this is the dessert you've been waiting for.
- 1 15-ounce container ricotta cheese
- very finely grated zest of 1 large orange
- juice of 1/4 orange
- 2 tablespoons sugar
- 1/4 cup mini semisweet chocolate chips
- 5 cinnamon graham cookie sticks, crushed
Combine all ingredients in a medium mixing bowl; mix well. Cover and refrigerate overnight for the flavors to develop, then spoon into decorative serving glasses. Sprinkle cookie crumbs over the top of the puddings.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Aug. 4, 2011.