Italian Pudding

Recipe by MsBindy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup dried apricot
  • 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
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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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