Author: Moosewood Collective
- Serves 6
- ¼ cup dried apricots
- 1 pound ricotta cheese
- ½ teaspoon pure vanilla extract
- ¼ to ½ cup raspberry butter or preserves
- 2 to 3 cups fresh fruit (blueberries, raspberries, strawberries, grapes, sliced peaches, cubed apples, or cantaloupe.)
- ¼ cup raisins or dried currants
- ¼ cup almonds, toasted
- 1 cup heavy cream, whipped
- Slice the dried apricots.
- If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump before slicing.
- Using an electric beater or a food processor, whip the ricotta cheese until smooth.
- Mix in the vanilla and raspberry butter or preserves (make the pudding as sweet as you like by adding more or less).
- Fold in the fruits and nuts.
- To insure fluffiness, add the whipped cream not more than two hours before you intend to serve the pudding.
- Fold in the whipped cream and-voila!
- Serve the pudding in a beautiful bowl and decorate the top with more fruit. We also like Italian Pudding piled on melon wedges for brunch.