Total Time
Prep 20 mins
Cook 0 mins

Posted for Zaar World Tour; source is Moosewood Restaurant

Ingredients Nutrition

  • 14 cup dried apricot
  • 1 lb ricotta cheese
  • 12 teaspoon vanilla extract
  • 14-12 cup raspberry preserves
  • 2 -3 cups fresh fruit (avoid citrus or pineapple because they may curdle the pudding)
  • 14 cup raisins
  • 14 cup almonds, toasted
  • 1 cup heavy cream, whipped


  1. Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump them up before slicing.
  2. Using an electric beater, whip the ricotta cheese until smooth.
  3. Mix in the vanilla and raspberry preserves.
  4. Fold in the fruits and nuts.
  5. Add in the whipped cream not more than 2 hours before you intend to serve. Fold in the whipped cream and serve.


Most Helpful

This is rich pudding heaven! I did not have any raspberry preserves so I used homemade strawberry jam and increased the almonds and raisins slightly. SOOOO delicious, thanks for sharing!...Kitten:)

Kittencal@recipezazz September 05, 2006

I was crazy for this dessert. I omitted the apricots and used golden raisins only for the fruit. I also pureed my ricotta in the food processor. Roxygirl

Roxygirl in Colorado February 11, 2006

I made this for a Tea that I went to. Very yummy and a great keeper. Everyone wanted the recipe. I made this for Zaar World Tour 05

Amis September 01, 2005

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