These Baked Ricotta Raspberry Puddings are made with creamy ricotta flavored with vanilla and fresh, juicy raspberries. It's a smooth, creamy, and delightful dessert that's perfect for any occasion.
- ❤️ Why You'll Love This Baked Ricotta Pudding
- 🛒 Ingredients for Ricotta Pudding
- 🔪 How to Make Baked Ricotta Pudding
- 💡 Top Tips
- ☑️ Storage Instructions
- 🔄 Substitutions and Additions
- What is Ricotta Cheese?
- Can I Use Frozen Raspberries?
- Why Isn't My Pudding Smooth?
- Can I Use Part-Skim Ricotta for this Recipe?
- 🍽️ More Delicious Dessert Recipes
❤️ Why You'll Love This Baked Ricotta Pudding
- Creamy ricotta flavored with vanilla
- Fresh, juicy raspberries
- Brightened with a hint of lemon
- Made with a handful of ingredients
- A perfect last-minute dessert
- Keto-friendly and gluten-free
Ricotta cheese is such a versatile ingredient that it can be used in both savory and sweet and savory dishes. In this recipe, it takes center stage to create a dessert that's both incredibly delicious and super easy to make.
This ricotta pudding has a luxuriously creamy texture filled with a warm hint of vanilla and the perfect zing of lemon and fresh raspberries. Easy enough to whip up for a last-minute dessert, yet elegant for special occasions, this pudding is a hit for any occasion.
🛒 Ingredients for Ricotta Pudding
- Ricotta cheese
- Allulose (or other sweetener)
- Lemon zest
- Vanilla extract
- Baking powder
- Pinch of salt
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Baked Ricotta Pudding
Add the ricotta, sweetener, egg, lemon zest, vanilla extract, baking powder, and salt to a mixing bowl.
Whip using a hand mixer for 2 minutes.
Take 4 ramekins (I used 4 ounce) and spray the insides with coconut oil spray.
Pour the batter into the ramekins, then gently place 3 raspberries on top of each.
Bake for 30-35 minutes or until set.
If you use ramekins that are more shallow, they won’t take as long to cook, so closer to 25 minutes and they should be done.
💡 Top Tips
- Room temperature ricotta: Make sure your ricotta is at room temperature before mixing. This helps create a more consistent texture when mixing.
- Gently mix: When combining the ingredients, use a gentle hand. Overmixing can affect the pudding's texture, causing it to become rubbery. Mix just until well combined.
- Check for doneness: To ensure the pudding is perfectly set, perform a toothpick test. Insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, it's ready to be taken out of the oven.
☑️ Storage Instructions
- Fridge: Once baked, allow the ricotta pudding to cool completely. Store it in an airtight container or wrap it in plastic wrap in the refrigerator for up to 2-3 days.
- Freezer: While it's possible to freeze ricotta pudding, it's important to note that the texture may change when its thawed. If you choose to freeze it, make sure to wrap it tightly to prevent possible freezer burn. Thaw overnight in the fridge.
🔄 Substitutions and Additions
- Chocolate raspberry: Add a few white or semi-sweet chocolate chips or chunks into the batter.
- Other citrus zests: Instead of lemon zest, try orange or lime zest to give the pudding a slightly different flavor.
- Warm spices: Add a pinch of cinnamon or nutmeg to the pudding. This works particularly well with the vanilla extract.
- Other berries: Besides raspberries, experiment with other berries like blueberries, strawberries, or blackberries for other fun options.
What is Ricotta Cheese?
Ricotta is a type of fresh whey cheese, primarily made from cow's milk. It has a light and creamy consistency with a subtly grainy texture.
Ricotta was originally made from left-over whey from the production of other cheeses. These days, cheese producers use fresh whole milk rather than the leftover liquid whey to make Ricotta.
Can I Use Frozen Raspberries?
Fresh is typically best, but if you have frozen raspberries on hand, feel free to use them. You'll want to thaw them first and slightly dry them with paper towels.
Why Isn't My Pudding Smooth?
This is usually because the ricotta is still too cold. If you find your pudding mixture isn't combining well by hand, try using an electric hand mixer to very briefly blend it into a smooth consistency (about 10-15 seconds will work).
Can I Use Part-Skim Ricotta for this Recipe?
While whole milk ricotta is recommended for its creaminess, you can use part-skim ricotta for a slightly lighter version. Keep in mind that whole milk ricotta makes a creamier pudding.
🍽️ More Delicious Dessert Recipes
- Chia Seed Pudding
- Gluten-free Apple Cake
- Homemade Applesauce
- Honey Orange Roasted Figs
- Sugar-free raw Chocolate Brownie Bites
- Healthy Date, Walnut and Seed Truffles
Baked Ricotta Raspberry Puddings
- Preheat your oven to 350°F.
- Add the ricotta, sweetener, egg, lemon zest, vanilla extract, baking powder and salt to a mixing bowl.
- Whip using a hand mixer for 2 minutes.
- Take 4 ramekins (I used 4 ounce) and spray the insides with coconut oil spray.
- Pour the batter into the ramekins, then gently place 3 raspberries on top of each.
- Bake for 30-35 minutes or until set. If you use ramekins that are more shallow, they won’t take as long to cook, so closer to 25 minutes and they should be done.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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