Looking for an Easter low fat dessert recipe? The Italian ricotta pudding may be just what you're looking for.
But even if you're not after an Easter recipe and you just want a dessert that's tasty and easy to prepare, this ricotta pudding may be what you're looking for.
Based on an Italian Easter pie recipe, the Eastern Ricotta Pudding is creamy and truly delicious... and yet, it is low in fat and healthy to eat... in moderation. ;-)
This is one of my kids' most favourite desserts, and it is very easy to prepare.
If you're not allergic to dairy foods, you can have low fat ricotta cheese in many different ways to prepare many different dishes. This is one of them.
If you're serious about losing weight, you should include a couple of ricotta based meals in your weekly menu.
130 g (4.5 oz) of uncooked barley, rinsed and drained
1 cup low fat ricotta cheese
1/4 cup granulated sugar
2 eggs, beaten
2 Tbsp orange marmalade
Grated zest of 2 medium oranges
Grated zest of 1 lemon
1 tsp vanilla extract
1/4 tsp ground nutmeg
This is what you do:
Bring 1.5 cups of water to a boil in a small saucepan.
Add barley, cover, and lower heat and simmer for about 35 minutes (or till all the liquid is absorved).
Remove from heat.
Preheat oven to 325o F (160 C).
Now, spray six custard cups with nonstick oil, and arrange in a 13" x 9" baking dish..
Add 1" hot water to baking dish.
Spread cooked barley onto custard cups.
In a large bowl, mix the ricotta, sugar, beaten eggs, marmalade, orange and lemon zests, vanilla and nutmeg. Spread the mix onto the already prepared custard cups.
Bake for about 40 minutes, or till a toothpick comes out clean.
Source: Weight Watchers Cut The Fat Cookbook
You can also find many more low fat dessert recipes in a book called Delicious Delights for Diabetics by Donna Hoyle. She has a collection of dessert recipes for all occasions, and they're healthy: high in carbohydrate, yet low in fat and sugar. Great book!