Italian Pudding

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This smooth, rich, high-protein pudding, studded with multicolored jewels of fruit, can be dessert, a satisfying salad for luncheon, or a special breakfast.

Italian Pudding
Prep time: 
Total time: 
Serves: 6
  • 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
  1. Slice the dried apricots.
  2. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump before slicing.
  3. Using an electric beater or a food processor, whip the ricotta cheese until smooth.
  4. Mix in the vanilla and raspberry butter or preserves (make the pudding as sweet as you like by adding more or less).
  5. Fold in the fruits and nuts.
  6. To insure fluffiness, add the whipped cream not more than two hours before you intend to serve the pudding.
  7. Fold in the whipped cream and-voila!
  8. 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.