Italian Pudding
Posted for Zaar World Tour; source is Moosewood Restaurant
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INGREDIENTS
Nutrition- 1⁄4cup dried apricot
- 1
- 1⁄2teaspoon vanilla extract
- 1⁄4 - 1⁄2cup raspberry preserves
- 2 -3cups fresh fruit (avoid citrus or pineapple because they may curdle the pudding)
- 1⁄4cup raisins
- 1⁄4cup almonds, toasted
- 1
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DIRECTIONS
- Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump them up before slicing.
- Using an electric beater, whip the ricotta cheese until smooth.
- Mix in the vanilla and raspberry preserves.
- Fold in the fruits and nuts.
- Add in the whipped cream not more than 2 hours before you intend to serve. Fold in the whipped cream and serve.
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