Ricotta Honey Pudding

I’ll admit that I have a sweet tooth – consequentially a lot of my recipes revolve around dessert. Not all of them, mind you but I do love my deserts.

I don’t know where this came from originally, but I prepared it at Thanksgiving last year ands it was very tasty and went over quite well.

Ricotta Honey Pudding

2 cups ricotta cheese
1/2 cup honey
4 eggs, separated
1 tsp. vanilla
Dash of salt
Ground cinnamon for garnish
1 pint fresh raspberries

Combine ricotta, honey, egg yolks and vanilla in saucepan and heat over low heat until warmed through.

Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into ricotta mixture and heat for a few minutes.

Spoon pudding into serving bowls and sprinkle with ground cinnamon. Chill for 1 - 2 hours. Garnish with raspberries or another of your favorite fruits.

Notes from the Hare

I prepared it without the fresh raspberries or any other fruit and a generous shaking of cinnamon. I imagine mixing a little nutmeg with the cinnamon would be good as well.