Lemon Ricotta Pudding
Updated: Nov 17, 2020
This blend of tart and naturally sweet is a classic European dessert that won’t send our pancreas into overdrive. ENJOY!
2-3 lemons* plus additional zest if desired
2 cups ricotta cheese
Fresh nutmeg, as much as desired
*or use a combination of lemons, limes and oranges
Remove rind from lemons and set aside.
Combine ricotta cheese and squeeze in lemon juice.
Cover and allow to sit for 1–4 hours in the refrigerator.
Spoon mixture into ring molds or bowls.
Garnish with lemon rind and grate with fresh nutmeg.