These delightful little baked ricotta raspberry puddings are a light, but satisfying dessert. Smooth and lightly sweet and fruity with aromatic vanilla undertones, they are quick to prepare.
Ricotta makes a good base for a deliciously creamy and fruity summer dessert. We used raspberries today but summer berries like blueberries or blackberries would make a delicious alternative
Ingredients needed for Baked Ricotta Raspberry Puddings
- Ricotta cheese
- 1 large egg
- Vanilla extract
How to prepare baked Ricotta puddings
- Pre-heat your oven to 180C/350F.
- Place the Ricotta cheese in a bowl and break up with a wooden spoon.
- Beat the egg in separate bowl.
- Add the beaten egg, honey and vanilla extract to the Ricotta cheese.
- Beat all the ingredients with a spatula well until smooth and thoroughly combined.
- Spoon the Ricotta cheese mixture into small ramekins and smooth the tops.
- Place three raspberries into each ramekin and press lightly into the mixture.
- Bake for around 20-25 minutes until they have risen slightly and are lightly golden on top.
It is really as simple and quick as that!
These baked ricotta raspberry puddings are perfect for a quick and easy summer dessert. They are also refined sugar-free!
Best eaten warm from the oven but also delicious cold.
Want a lighter version?
If you are avoiding egg yolks, we do also make an alternative version using 2 egg whites in place of the full egg. Just whip the egg whites until stiff and add to the other ingredients. It makes for a more soufflé-like, lighter version.
We buy mixed weight eggs, if I need a large egg I will weigh the largest ones and choose the heaviest egg for this recipe.
Ricotta is a fresh whey cheese mostly made from cow’s milk. It is light and creamy with a slightly grainy texture.
Ricotta was traditionally 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.
It can be used on its own or in sweet and savoury dishes.
Frozen fruit can work brilliantly as a substitute for fresh fruit. Although for this dish I would thaw the raspberries as the extra water may impact on the ricotta mixture.
If you find your ingredients aren’t combining well by hand, do use an electric hand mixer very briefly to fully blend into a smooth consistency. A quick whizz of 30 seconds will make a super smooth mixture.
For more delicious dessert recipes
- Honey Orange Roasted Figs
- Raw Chocolate Tartlets
- Sugar-free raw Chocolate Brownie Bites
- Healthy Date, Walnut and Seed Truffles
- Blueberry and Lemon Friands
- Fudgy Double Chocolate Gluten-free Brownies (small batch)
Nutritional Info Links:
Baked Ricotta Raspberry Puddings
- 1 cup Ricotta cheese
- 1 large egg, lightly beaten
- 3 tablespoons clear, runny honey
- 1 teaspoon vanilla extract
- 12 medium raspberries
- Preheat your oven to 350°F.
- Place the Ricotta cheese in a large bowl and break up with a wooden spoon.
- Add the beaten egg, honey and vanilla extract.
- Beat the ingredients together until thoroughly combined and smooth.
- Spoon the ricotta mixture into small ramekins and smooth the top.
- Press 3 fresh raspberries into the mixture.
- Bake for around 20-25 minutes until risen and lightly golden.
*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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